These Italian Cornflake Cookies, also known as Rosa del Deserto (desert roses), are a delightful treat that combines the crispy crunch of cornflakes with a soft and chewy chocolate-flavored dough.
The unique texture and the sweet, chocolatey taste make them a family favorite, especially during the holidays. With a recipe that’s simple yet irresistible, it’s a perfect baking project to do with kids!
Ingredients:
- 2 large eggs (binds the dough)
- 100 grams granulated sugar (for sweetness)
- 100 grams butter (salted or unsalted, as preferred)
- 100 grams almond flour (adds richness)
- 150 grams all-purpose flour (for structure)
- 1 teaspoon baking powder (helps the cookies rise)
- 100 grams chocolate chips (milk or white chocolate)
- 150 grams cornflakes (for coating)
- Icing sugar (for dusting)
Instructions:
1. Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs, sugar, and butter using an electric mixer until the mixture becomes creamy and smooth.
- Gradually add the almond flour and continue mixing until well incorporated.
- Slowly add the all-purpose flour and baking powder. Mix until the dough is smooth and sticky.
- Gently fold in the chocolate chips until evenly distributed in the dough.
2. Shape the Cookies:
- Spread the cornflakes on a flat surface or a baking tray.
- Use your hands or a spoon to shape small balls of dough, about the size of a golf ball.
- Roll each dough ball in the cornflakes, pressing slightly so they are coated with the flakes.
- Arrange the coated dough balls on the prepared baking sheet, leaving space between them as they will spread slightly while baking.
3. Bake the Cookies:
- Bake in the preheated oven for 15-20 minutes or until the cookies are golden brown and fully cooked through.
- Once baked, remove from the oven and let the cookies cool on the tray for a few minutes before transferring to a wire rack.
4. Final Touch:
- Once completely cool, dust the cookies with a light coating of icing sugar for a touch of sweetness and visual appeal.
Enjoy!
These Italian Cornflake Cookies are a wonderful balance of crunchy and chewy textures, with the chocolate chips adding a rich sweetness. The cornflakes give them their signature golden look and a satisfying crispness on the outside. Perfect for holiday celebrations or as a treat for the whole family to enjoy!
Print
Italian Cornflake Cookies (Rosa del Deserto)
Description
These Italian Cornflake Cookies, also known as Rosa del Deserto (desert roses), are a delightful treat that combines the crispy crunch of cornflakes with a soft and chewy chocolate-flavored dough.
Ingredients
- 2 large eggs (binds the dough)
- 100 grams granulated sugar (for sweetness)
- 100 grams butter (salted or unsalted, as preferred)
- 100 grams almond flour (adds richness)
- 150 grams all-purpose flour (for structure)
- 1 teaspoon baking powder (helps the cookies rise)
- 100 grams chocolate chips (milk or white chocolate)
- 150 grams cornflakes (for coating)
- Icing sugar (for dusting)
Instructions
1. Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs, sugar, and butter using an electric mixer until the mixture becomes creamy and smooth.
- Gradually add the almond flour and continue mixing until well incorporated.
- Slowly add the all-purpose flour and baking powder. Mix until the dough is smooth and sticky.
- Gently fold in the chocolate chips until evenly distributed in the dough.
2. Shape the Cookies:
- Spread the cornflakes on a flat surface or a baking tray.
- Use your hands or a spoon to shape small balls of dough, about the size of a golf ball.
- Roll each dough ball in the cornflakes, pressing slightly so they are coated with the flakes.
- Arrange the coated dough balls on the prepared baking sheet, leaving space between them as they will spread slightly while baking.
3. Bake the Cookies:
- Bake in the preheated oven for 15-20 minutes or until the cookies are golden brown and fully cooked through.
- Once baked, remove from the oven and let the cookies cool on the tray for a few minutes before transferring to a wire rack.
4. Final Touch:
- Once completely cool, dust the cookies with a light coating of icing sugar for a touch of sweetness and visual appeal.
