Pennzetti di Canella

Adapted from one of my favorite cookbooks, Southern Italian Desserts by Rosetta Contantino.

264g (2 cups) all purpose flour

100g (1/2 cup) sugar

2 tablespoons Dutch-processed cocoa powder

1 tablespoon ground cinnamon

2 teaspooons baking powder

pinch of salt

2 eggs

1/4 cup neutral oil, such as canola, grape seed, avocado, or safflower

2 tablespoons whole milk

Zest of 1 lemon

Glaze:

1 1/2 cups powdered sugar, sifted

1/4 teaspoon ground cinnamon

5 tablespoons lemon juice

In a bowl, wisk together: all-purpose flour, sugar, cocoa powder, cinnamon, baking powder, and salt.
Add eggs, oil, milk, and lemon zest and mix with your hands.
Knead 2 minutes, enough to form a dough ball. Wrap the dough ball in plastic wrap and let it sit at room temperature for 30 minutes.
Pre-heat oven to 350F. Line your baking sheets with parchment.
Split the dough into quarters.
Take one quarter of the dough at a time and roll it out into a long rope, about 1“ diameter. Pat the rope down to slightly flatten it. Use a bench scraper or knife to cut small diamond shaped cookies by cutting the flattened rope on a bias.
Use a spatula to transfer the cookies onto a parchment lined baking sheet. Keep them about 1“ apart.
Repeat this process with the three quarters of dough.
Bake at 350F for 25-35 minutes, until cookies are golden brown. Cool completely, at least 1 hour, before glazing.
To glaze: In your largest bowl, sift together the powdered sugar and cinnamon. Add the lemon juice and whisk to combine. Use your judgement re: the amount of lemon juice to add. If the mixutre is too thick, add a little more to thin out. If too thin, add a little more powdered sugar.
Add your cooled cookies and toss with your hands so each one is coated all around with icing.
Place the iced cookies on a rack over a baking sheet to fully dry. Make sure they are not touching. Let them dry over night or as long as needed. (This will vary depending on your humidity level.)
Store in an airtight container.