Italian S Cookies with Sucanat
Another Italian Christmas cookie! This one is another cookie that was requested by my husband - I had honestly never eaten an S cookie before I made these but they are delicious - light and airy on the inside with a bit of a crunch on the outside and a hint of lemon flavor from the lemon zest. The below recipe is adapted from the one on She Loves Biscotti’s blog. As usual, I swapped out the granulated sugar for a natural sweetener - Sucanat.
As a reminder, Sucanat is an abbreviation for “sucre de canne naturel” or natural cane sugar and is a less processed, more natural sugar in comparison to granulated white sugar/brown sugar. Due to the minimal processing involved in producing Sucanat, it retains more of its nutritional properties as well. The minimal processing does mean that the granules of Sucanat are larger and not uniform though so when adding it to recipes, including this one, you will need to grind it in a coffee or spice grinder first so that it can better incorporate in with the the rest of the ingredients.
Enjoy!
Makes about 20 cookies
Ingredients
240 grams all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 eggs
85 grams Sucanat, grind in coffee/spice grinder
70 grams light tasting olive oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Egg Wash
1 egg yolk
1 teaspoon milk
Optional: additional Sucanat to sprinkle on top
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper or a Silpat liner.
In a small bowl, whisk togethre the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the eggs for 3-5 minutes on medium speed until frothy. Add the sugar and mix for a couple minutes until well combined. Add the oil, vanilla extract, and zest and stir to combine. Slowly add in the flour mixture and mix just until combined.
Grab about a tablespoon of dough and drop onto a lightly floured surface. Roll the ball of dough into a long strand. Place on the baking sheet and form into an S shape.
Brush the top of the cookies with the egg wash and sprinkle with Sucanat if you would like.
Bake for about 10-12 minutes, until golden brown on the bottom.
