This is another recipe coming from my friend Daniel nonna. He has been talking about those cookies for months so I definitely had to reproduce them. Those cookies are made with ammonia bicarbonate and not sodium bicarbonate. Back in the day, it did not exist so they used the ammonia kind.
Does it smell? Hell yes, it does! If you sniff in the pot it will definitely wake you up. Rest assured, once cooked the smell is gone. The advantage of using ammonia is it doesn’t leave that soapy taste plus it makes cookies crisper.
- 6g ammonia bicarbonate
- 275g all-purpose flour
- 2 eggs
- 40ml olive oil
- 75ml milk
- 100g sugar
- 1/2tsp baking powder
- half a lemon zest
- half a cup of icing sugar or sugar in a plate or bowl
- In a stand mixer start by mixing the eggs
- Add the sugar, milk, olive oil and zest
- add the ammonia bicarbonate, baking powder and the flour
- Stir until it’s well combined
- Take a tablespoon and scoop some of the dough and dump it in the bowl with the sugar.
- Toss the dough in the sugar until all coated ( don’t overplay with it, it’s sticky)
- Line them on a baking tray covered with parchment paper, making sure to leave space between them as they will double in size
- Bake at 350F for 15 minutes , do not overbake
- Remove and let cool on a wire rack
Once cooled, store them in an airtight container