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Sweet Squartella

Updated: Jan 23, 2022

Makes 14 five inch cookies

What doesn't a Zia do for her nephew? When my nephew Serafino asked if I was going to try to make squaratella, I told him now way as it is too hard. Well that night I took out mom's recipe which having made them with her before didn't have all the ingredients. Therefore I experimented with three cups of flour and they are perfect.

This is the squaratella recipe my mom made from her home town in Calabria and my Zia Ninella taught her to make. This cookie is a mix between breadstick, cracker and pretzel but way better. These crunchy cookies are made with anise seeds which gives the cookie the cookie a licorice taste and are great dipped in café latte. You can try the savoury version with fennel seed on my website as well.


3 cups flour

1/2 tsp yeast

¼ tsp salt

2 tbsp sugar - omit sugar for crunchier cookie

1 tbsp anise seeds

1 whisked egg

1/3 cup light olive oil

1 cup warm water

Eggshells of 2 eggs


  1. Using a stand mixer with a dough hook, add flour, yeast, salt, sugar and anise seeds

  2. On level two blend the dry ingredients for a minute, using a spatula to scrap the edges

  3. Whisk egg and olive oil together and pour into stand mixer

  4. Using the spatula keep scraping the dry ingredients into the wet

  5. Slowly pour the warm water into the bowl and using the spatula keep scraping the edges

  6. Once the dough has come together and formed a ball around the hook, keep kneading on level two for ten minutes

  7. Place oven rack in the middle and preheat to 375°F and line a large baking sheet with parchment paper

  8. Place the dough on a clean surface and knead for a minute

  9. Cover with saran and let sit for 15 minutes

  10. Using a cutter take about 2 tablespoonful of dough and roll out to about 12 inches long and ½ inch thick

  11. Join the two ends about half inch in and press firmly to seal

  12. Lay on parchment paper and continue with the rest of the dough

  13. Cover with tea towel and let sit for 15 minutes

  14. Put a large pot of water to boil and throw in the eggshells (important as makes cookies shinny)

  15. Take tea towel off of baking sheet and lay on counter

  16. Place 5 cookies into the boiling water at a time

  17. Cook for about three minutes, the cookie will rise to the top and at about 2 minutes flip the cookie. You will notice they about double in size

  18. Scoop each cookie out with a slotted scoop and place with the pressed ends up on the tea towel

  19. Boil all the cookies

  20. Place the boiled cookies on the baking sheet and bake for 20 minutes, then lower oven to 350°F and bake until golden brown all over. You many have to turn around baking sheet if cookies are baking more on one side than another.

  21. Take out and let cool on cooling rack and let sit overnight

  22. Place in Ziploc bags and can be stored in fridge for two weeks or 6 months in freezer


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