Einkorn Italian Shortbread Cookies

Einkorn Italian Shortbread Cookies

Ingredients

  • 1 ½ (180 g) cup jovial All-Purpose Einkorn Flour
  • ⅓ cup plus 2 teaspoons (75 g) sugar
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch cubes
  • 1 large egg, beaten
  • Powdered sugar for dusting
100% Organic Einkorn All-Purpose Flour

100% Organic Einkorn All-Purpose Flour

$9.29
Regular price
I once came across a very old recipe for a shortbread cookie from the Italian region of Liguria many years ago. The recipe mentioned only the ingredients however, without exact measurements, as old recipes often do. I recreated the cookie with all-purpose einkorn flour, and it has been a favorite of our family’s for over a decade. These cookies are perfect to have around for snacking, because they taste even better on the days following baking, and they are not made with a lot of butter or sugar. Plain and simple, as traditional Italian baking often is, they are perfectly complemented by the added flavor of einkorn wheat. I always make them when I have company, keeping them in reach to enjoy with afternoon coffee or tea.

Instructions

  • Line a cookie sheet with parchment paper. Preheat the oven to 350°F.
  • In a medium bowl, combine the flour, sugar, and salt.
  • Cut in the butter with a pastry blender until the mixture is sandy and you can’t get the chunks of butter any finer. Add the egg and mix in just to combine, then gently knead with your hands in the bowl until the dough just holds together when pressed into a ball.
  • Roll 1 tablespoon (20g) of dough into a tight ball, then roll into a 4-inch rope, then shape into an S.
  • Place on the sheet, spaced 1 inch apart.
  • Bake for 22 -23 minutes until the cookies just start to turn lightly golden.
  • Transfer to a wire rack to cool. Dust with powdered sugar.
  • Can be store in an airtight container for up to 5 days.

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32 comments

  • You can try using a bit less egg if you wish, please be aware, this recipe was not tested for whole wheat einkorn and those suggestions are meant as a general rule of thumb.

    jovial foods on

  • for whole wheat weigh a cup at 96g and increase liquid 5%.

    there is no liquid in this recipe?

    abe on

  • Think of white bread vs whole wheat bread. When substituting whole grain einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%.

    jovial foods on

  • Can these cookies be made with the whole wheat einkorn flour too? If so, what would be the difference ? (More tough?)

    Roxy on

  • This recipe might help! https://jovialfoods.com/recipes/rugelach/

    jovial foods on

  • Do you think this dough would work for making a cookie that wrapped around a filling? Such as St. Joseph fig filled cookies. The dough is rolled, cut into strips, filling is centered on the strips and then the sides of the dough come together to form a seam around the dough.

    Lisa J on

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Einkorn Italian Shortbread Cookies

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