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

  • We prefer this recipe with the all purpose flour but if you are using the whole wheat weigh a ‘cup’ at 96 grams. You may need to slightly increase liquid.

    Jovial foods on

  • We have a chocolate chip cookie recipe in our cookbook; for your own recipe you will want to cut back on butter slightly and keep the dough chilled.

    Jovial foods on

  • You can use a fork with good results.

    Jovial foods on

  • Yes, 96 grams of wheat berries yields a cup of flour.

    Jovial foods on

  • Could you use whole wheat berries ground? If so, what weight? Any other adjustments or suggestions?

    Eman on

  • Can I use einkorn flour instead ofd regular flour in a chocolate chip, or other typical cookie or cake recipe? What, if anything, would I expect to be different about it? Thank you.

    Fran Pelzman

    Fran Pelzman on

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Einkorn Italian Shortbread Cookies

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