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Carla’s Favorite Einkorn Cookie

Carla's Favorite Einkorn Cookie

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.

Carla’s Favorite Einkorn Cookie

Makes 20 cookies


  • 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


  • 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.


4 Responses to Carla’s Favorite Einkorn Cookie

  1. Wendy says:

    I made these over the weekend and they are delicious! To be honest, I pulsed the ingredients together in my food processor and then did the final kneading on my silicone baking mat. Very easy. The dough felt warm after the cookies were shaped, and I was concerned they would spread too much in the oven, so I set them in the outside fridge (i.e. screened porch) to chill for about 20 minutes before baking. My husband loves them (even without the powedered sugar) These are definitely a new favorite!

  2. Yvonne says:

    These were so good! They whipped up in no time in the food processor. The changes I made were that I milled the wheat berries, so they’re whole wheat. I wanted to use a cookie press, but that didn’t work, so I rolled them flat. They were ready in about 15 minutes. Also, I didn’t use the powdered sugar on top. My daughter thought they were crackers and had a pleasant surprise. They’re perfect for tea.

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