Italian shortbread cookies are fragrant and delicious cookies, originally from the city of Genoa. Known as lagaccio biscuits, they are made with a dough based on flour, which must be of medium strength, granulated sugar, melted butter and brewer’s yeast (once the sourdough starter was used, now replaced by the brewer’s yeast). Just like the Tuscan cantucci biscuits, these delicious shortbread biscuits are also baked in the oven twice, first in loaves and then in slices, to obtain the golden and crunchy effect. Simple and genuine, these cookies are perfect for soaking into a hot cup of tea at breakfast or as a snack. So let’s find out how to prepare nice and perfect Italian shortbread cookies by following our recipe step by step.
Collect the flour and granulated sugar in a bowl and then pour the melted butter (1).
Dissolve the brewer's yeast in the water with a pinch of fine salt. Then pour the dissolved brewer’s yeast (2) and start mixing everything.
Transfer the dough to a work surface and knead vigorously for a few minutes (3), until a firm and homogeneous dough is obtained.
Transfer the dough into a bowl (4), cover with a kitchen towel and let it rise until doubled in size.
After the resting time has elapsed, divide the dough into three parts (5).
Form three long loaves and transfer them to a baking tray, lined with a sheet of parchment paper (6). Bake at 180 degrees C for about 30 minutes.
When they are lightly browned, remove the loaves from the oven and cut them into slices about 1 centimeter thick (7).
Arrange the cookies obtained on the baking tray (8) and toast them at 180-200 degrees C for 6-7 minutes on each side (the oven door must be slightly open).
Once well toasted, take the Italian shortbread cookies out of the oven, let them cool and then enjoy them (9).
Italian shortbread cookies can be stored for at least 10 days, closed in a tin box or a special airtight container.