Italian breakfast biscuits / tea biscuits
Classic Italian dunking biscuits with a delicate lemon-vanilla aroma, a light golden crust, and a firm yet tender crumb designed to soak up milk, coffee, or tea without falling apart.
Recipe video
Heat the oven to 180°C / 355°F. Line 2 baking trays with parchment paper.
In a large bowl, whisk flour, baking powder, and salt so the leavening is evenly distributed.
In another bowl, whisk sugar, eggs, milk, melted butter, vanilla, and lemon zest until smooth and glossy.
Add the wet mixture to the dry ingredients and mix with a spoon, then with your hands, just until a soft, slightly tacky dough forms. Do not overwork it.
Transfer the dough to a lightly floured surface and knead briefly for about 1 minute until smooth.
Divide into 3 equal portions. Roll each into a long log about 30 cm / 12 in long and 4 cm / 1.6 in wide.
Place the logs on the trays with space between them. Flatten slightly with your palm for the classic oval biscuit shape.
Brush lightly with a little milk for shine and sprinkle with coarse sugar if using.
Bake for 18-20 minutes, until lightly golden and puffed but not deeply browned.
Remove from the oven and let the logs cool for 10 minutes so they firm up without drying out.
Slice diagonally into biscuits about 1.5 cm / 0.6 in thick. Place them cut-side up back on the trays.
Bake again for 8-10 minutes, turning once halfway, until dry on the surface and pale golden. Cool completely on a rack before serving.
