Italian Breakfast Italian Cookies Recipe


These scones would make a delicious addition to any special brunch or breakfast.



25 minutes to assemble
16-18 minutes to bake

16-18 scones

1-7 oz box Almond Paste, grated
3 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons anise seeds
1 cup plain yogurt
1 egg
1/2 stick (4 tablespoons) melted butter
1-2 tablespoons milk
1-2 tablespoons sugar


Step 1
Preheat oven to 350°F. Lightly grease cookie sheets or cover with parchment paper.

Step 2
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.

Step 3
Add grated Almond Paste and anise seed to flour mixture. Cut Almond Paste in with pastry cutter, two knives or use food processor, until the texture of small crumbs.

Step 4
Beat yogurt and egg into melted butter. Pour into flour mixture and mix with spoon until dough comes together. Note: Steps 2-4 can easily be done in a food processor.

Step 5
Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.

Step 6
Cut scones with cookie cutter and place on cookie sheets. Gather together remaining dough, and roll out again. Repeat until all dough is used.

Step 7
Lightly brush scone tops with milk and sprinkle with sugar. Bake for 16-18 minutes, or until tops are slightly golden and scones are firm to the touch.

Step 8
Cool on wire rack and serve warm. Scones freeze well for up to 3 months, if individually wrapped and placed in a plastic freezer bag. Thaw at room temperature and reheat slightly in oven, not microwave.


Food processor or pastry cutter
2 1/2″ round cookie cutter

Parchment paper

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