Caffè Vergnano offers delicious blends that are perfectly complimented with a simple Italian coffee cookie.
Inspired by Biscotti Regina, these cookies are soft and lightly sweetened which makes them perfect in the early morning or at night.
4 tablespoons canola oil
1 cup sugar
1 teaspoon vanilla
2 cups self-rising flour
In the bowl of your stand-mixer, beat oil, eggs, sugar and vanilla until smooth.
Add flour 1/2 cup at a time until a nice smooth dough forms.
If the dough is still sticky, pat with extra flour and form into an 10-inch log. Wrap in parchment paper and then a towel or plastic wrap.
Freeze for approximately 15-20 minutes.
Preheat oven to 350 degrees F.
Cut dough into 1/2-inch thick slices.
Place on a parchment lined cookie sheet.
Bake for 12-15 minutes or until cookies and golden.
Transfer to a wire rack and let cool.
Serve with a cup of Caffè Vergnano!!
**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.
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