The short one is definitely Sophia.
They are cousins to the biscotti - the biggest difference being the baking process. These are in and out of the oven as individual cookies while biscotti are baked as a log and then sliced into cookies. This makes a huge difference in texture. These cookies have a more "bread" like consistency; they are soft and dense - perfect for soaking up loads of coffee.
The other key differentiator is the lack of butter. Let's face it, butter makes any dessert a little more decadent and helps give biscotti that iconic crisp during the second bake. These Italian Breakfast cookies are more rustic and far from decadent.
They are an excellent cookie for those off yearning for a little sweetness with our morning cup of coffee (or tea). I hope you enjoy my Halloween adaptation with fill spices and pumpkin puree in the mix!
Halloween Italian Breakfast Cookies
modified from An Italian In My Kitchen
Makes 10-12 cookies, depending on how you roll the dough
These cookies are meant to be served with coffee - hence why they are referred to as "breakfast cookies."
1 egg room temperature
3/4 cup sugar (80 grams)
1/4 cup room-temperate milk (60 grams)
1/4 cup pumpkin puree
1/2 teaspoon vanilla
3 teaspoons pumpkin pie spice (or 1 1/2 teaspoon, 2 ground cinnamon, and1/2 teaspoon each ground nutmeg and ground ginger)
1 1/2 teaspoons ground cinnamon
2 1/4 cups all purpose flour (270 grams)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup white melting chocolate
sprinkles
Pre-heat oven to 350° (180° celsius). Line baking sheet with parchment paper.
Whisk together flour, spices salt and baking powder.
In a medium bowl, beat together egg and sugar until light and frothy. Add milk, pumpkin puree, and vanilla, beat well. Add flour mixture a little at a time and mix with a wooden spoon (do not beat).
Remove to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.Remove pieces of dough to form into oblong shapes (about 1 inch x 6 inches and place on parchment paper lined baking sheet.
Bake for approximately 10-15 minutes. Allow to cool compleley on wire rack. Brush on white chocolate using the back of a regular spoon. Decorate - I used chocolate sprinkles for the eyes and little halloween moons for the mouth.
Serve with coffee.