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Cookies without Nuts
Sardinian biscottini with honey
Sardinian biscottini with honey (using butter, milk and eggs)
Originated from: Sardinia, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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2 cups flour
1/2 cup honey
2 tablespoons butter, heated then cooled
1/8 cup milk
1 egg
2 teaspoons baking powder

For topping
about 1/8 cup milk
about 1 tablespoon sugar


Preheat oven to 375 degrees F.

Grease a baking sheet with butter or line it with parchment paper.

Sift the flour with the baking powder.

Combine milk, egg, butter and honey. Blend well.

Combine with wet ingredients with dry ones.

Roll out the dough to about 1/4 of an inch thick.

Using cookie cutters cut out diamonds, squares, triangles or rounds.

Place the cookies on the baking sheet, nicely spaced apart as they will increase in volume.

Brush the cookies with milk.

Sprinkle a touch of sugar.

Bake until they are golden brown -- about 10 to 12 minutes.



These cookies are very easy to do but they don't have much of a flavor, actually they don't have any flavor. For those who don't like cookies loaded with vanilla and other such flavorings this might be a recipe worth trying. Comments and photo: Mary Melfi.

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