Panko Breadcrumb Cookies (Dolci di Pane)
These unique “Panko Cookies” are a brilliant Italian-inspired treat that transforms humble breadcrumbs into surprisingly delicate, crumbly, and flavorful cookies. They have a wonderful sandy texture (like shortbread) and are incredibly versatile.
Prep Time: 15 mins | Cook Time: 12-15 mins | Chill Time: 30 mins | Makes: ~24 cookies
Ingredients:
· 1 cup (115g) plain Panko breadcrumbs (not seasoned)
· 1 cup (125g) all-purpose flour
· ½ cup (100g) granulated sugar
· ½ cup (1 stick / 115g) unsalted butter, cold and cubed
· 1 large egg
· 1 tsp vanilla extract or almond extract
· ½ tsp baking powder
· ¼ tsp salt
· Optional Add-ins: ⅓ cup chopped nuts (almonds, pistachios), citrus zest (from 1 lemon or orange), or ½ cup mini chocolate chips
For Finishing (Optional):
· Powdered sugar for dusting
· Granulated sugar for rolling
Instructions:
- Toast the Panko (Crucial Step):
· Preheat oven to 350°F (175°C).
· Spread the Panko breadcrumbs on a baking sheet. Toast for 3-5 minutes, stirring once, until lightly golden and fragrant. Watch closely—they burn quickly!
· Let the toasted Panko cool completely. This step deepens the flavor and removes any “raw” taste.
- Make the Dough:
· In a food processor, combine the cooled toasted Panko, flour, sugar, baking powder, and salt. Pulse a few times to combine and further grind the Panko slightly.
· Add the cold, cubed butter. Pulse until the mixture resembles coarse sand.
· In a small bowl, whisk the egg and vanilla extract. With the processor running, slowly pour the egg mixture through the feed tube. Process just until the dough begins to clump together.
· By hand method: Mix dry ingredients in a bowl. Cut in the butter with a pastry cutter or fingers. Stir in the wet ingredients until a dough forms.
· If using, fold in any add-ins (nuts, zest, chocolate chips).
- Chill the Dough:
· Form the dough into a disk or log. Wrap tightly in plastic wrap.
· Refrigerate for at least 30 minutes (up to 2 days). This firms up the butter and makes the dough easier to handle.
- Shape & Bake:
· Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
· Shape: You have options:
· Slice-and-Bake: Form dough into a 2-inch diameter log. Roll in granulated sugar (optional). Slice into ½-inch thick rounds.
· Scoop: Use a small cookie scoop (1 tbsp size) to form balls. Roll in sugar (optional) and place on sheet. Flatten slightly with a glass.
· Pressed: Use a cookie press with a traditional shape.
· Place cookies 2 inches apart on the baking sheet.
· Bake for 12-15 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft.
· Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Finish:
· Once completely cool, dust with powdered sugar if desired.
Key Success Tips & Flavor Ideas:
· Toast the Panko: This is non-negotiable for the best nutty, toasted flavor.
· Cold Butter is Key: It creates a tender, crumbly texture.
· Don’t Overbake: They continue to set as they cool. You want a pale golden edge.
· Flavor Variations:
· Lemon-Almond: Use almond extract + 1 tbsp lemon zest. Roll in sliced almonds before baking.
· Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate.
· Spiced: Add ½ tsp cinnamon or cardamom to the dry ingredients.
· Sesame: Mix 2 tbsp toasted sesame seeds into the dough.
Why You’ll Love These Cookies:
They are naturally economical, have a fantastic sandy, melt-in-your-mouth texture, and are a great conversation starter. They’re perfect for those who love not-too-sweet cookies with a unique twist.
Storage: Keep in an airtight container at room temperature for up to 5 days.
Enjoy your clever and delicious bakery-style secret!