Author Notes
If you have ever been to Italy, you know we like to do breakfast a little differently… No scrambled eggs nor pancakes… we dip cookies!!!
“Latte & Biscotti” (cookies and milk) is the most common meal every kid starts their day with. In particular, Ritornelli, rustic cookies that are very dear to any Italian kid, grown up kid or childhood nostalgic… are the perfect kind of breakfast cookies!
They are delicious striped biscuits made with cocoa powder and almond flour according to an old recipe. Each color has its own delicious flavor: the rich, chocolaty one an the sweet nutty taste with a tinge of vanilla. And thanks to this new version I created, you’ll be able to enjoy Ritornelli with no guilt!
In fact, as always, I recreated a healthy gluten free recipe for my beloved Italian cookies: they are fragrant, delicious and melt in your mouth. And what makes them even better is that these cookies are perfect for anybody with food allergies, as they are completely grain free and can be made nut free as well simply by replacing rice flour with cassava flour and substituting almond meal with tigernut flour. The ones here in the photos were made following the allergy friendly version and, as you can see, they came out perfect!
And did I mention these healthy Italian cookies are dairy free and egg free as well?!?
Rest assured: what they are not lacking is flavor! They are deliciously addictive and I am sure they will enhance your breakfast and give it an exotic, Italian twist.
Pour yourself a mug of hot plant based milk and start dipping!! That’ s how we do breakfast in Italy… and it’s a lot of fun! —Ambra Torelli
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Ingredients
- For the Brown Layer:
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35 grams
Cocoa Powder
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35 grams
Coconut Milk
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35 grams
Agave Syrup
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10 grams
Coconut Oil (melted)
-
10 grams
99% Dark Chocolate (melted)
-
60 grams
Rice Fluor (OR Cassava Flour if you can't tolerate grains)
- For the White Layer:
-
100 grams
Rice Fluor (OR Cassava Flour if you can't tolerate grains)
-
30 grams
Almond Flour (OR Tigernut Flour if you can't tolerate nuts)
-
40 grams
Coconut Milk
-
10 grams
Coconut Oil (melted)
-
35 grams
Agave Syrup
-
1/8 teaspoon
Vanilla Extract
Directions
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Preheat the oven to 350 F.
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Combine cocoa, coconut milk and agave in a bowl and mix well until you get a very smooth cream.
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Add in the melted coconut oil and melted chocolate, mix well and lastly add in the cassava flour.
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Knead the dark dough by hand for a few minutes, then transfer it on a wooden board and roll it down with a rolling pin until 1/4 of an inch thick.
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Prepare the white dough by mixing cassava and tigernut flour in a bowl.
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Add in the melted coconut oil, the coconut milk, agave and vanilla extract.
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Knead well for a few minutes then transfer the white dough on top of the flattened dark dough and roll it down with a rolling pin until it covers completely the dark layer on the bottom. Make sure the 2 layers have the same thickness, then cut away the rims that are only one color (if any).
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Once you have two layers of dough (the white atop the black), cut away a stripe of dough and place it neatly on top of another stripe so that it's completely flush, creating a sandwich. You should now have four layers total. After each new layer, press down the tower lightly with the rolling pin to make it stick together, careful not to press to hard to compress the tower.
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Then move the 4 layer wall and place it on top of the remaining dough. Cut away the flush stripe, creating a 6 layer wall. Continue this process, moving the new stack of layers on top of the remaining dough, until you run out of dough and you created a very tall tower of layers. You should have 6 layers, 12 stripes in total.
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Flip the tall multilayered dough carefully onto the cutting board, cut it in stripes 1/4 of an inch thick and make rectangular cookies.
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Place your Ritornelli cookies on a baking pan lined with parchment paper. Bake for 20 minutes and let them cool down completely before serving.
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