Baicoli - Traditional Italian Biscuits

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 large eggs 2 large eggs
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon active dry yeast 1/4 teaspoon active dry yeast
• 60ml (1/4 cup) lukewarm water 60ml (1/4 cup) lukewarm water

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 4g (2g saturated)
• Carbohydrates: 19g (8g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, eggs, softened butter, and vanilla extract.
3. 3.
   Add the yeast mixture to the bowl and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Shape the dough into a ball and place it back in the mixing bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Divide the dough into small portions and roll each portion into long, thin logs, approximately 10cm (4 inches) in length.
8. 8.
   Place the logs on the prepared baking sheet, leaving some space between them.
9. 9.
   Bake for 15-20 minutes until the baicoli turn golden brown and crispy.
10. 10.
    Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the baicoli.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Butter — Soften the butter at room temperature before incorporating it into the dough for easier mixing.

Tips & Tricks

• For a more pronounced flavor, add a pinch of ground cinnamon or lemon zest to the dough.
• To achieve a consistent thickness, roll the dough between two sheets of parchment paper.
• Baicoli are best stored in an airtight container to maintain their crispness.
• If you prefer a sweeter taste, sprinkle some powdered sugar on top of the baicoli before serving.
• Experiment with different shapes and sizes to add variety to your baicoli.

Serving advice

Serve baicoli with a cup of espresso or dip them in Vin Santo, a sweet Italian dessert wine. They are perfect for afternoon tea or as a delightful treat after dinner.

Presentation advice

Arrange the baicoli biscuits on a decorative platter or in a traditional Venetian glass. Dust them with powdered sugar for an elegant touch. Consider adding a sprig of fresh mint or a few berries for a pop of color.