Italian Cornflake Cookies (Rose Del Deserto)

The Italians love their cornflake cookies! They are sweet and crunchy, so you’ll want to make as many batches of these Italian Cornflake Cookies as possible.
For the dough:
– 1 cup all-purpose flour (plus some extra for dusting)
– 3/4 teaspoon baking powder
– a pinch of salt, then sprinkle with sugar.

The “desert rose cookies” are a traditional Italian cookie. They are made with cornflakes and sugar, which gives them their distinctive flavor.

Italian Cornflake Cookies (Rose Del Deserto)

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These Italian Cornflake Cookies are unusual and incredibly tasty, crunchy on the exterior and soft on the inside with just the perfect amount of chocolaty flavor. The dish is known as rosa del deserto, which translates to “desert roses.” It’s an Italian dish with the appearance of desert rocks.

A few simple components are required to prepare it, including flour, eggs, sugar, butter, baking powder, and, of course, baking powder. The flavor reminds me of a chocolate chip cookie. It has a lot of crunch and is thick and chewy. Making this during the holidays is a delight, and the kids will enjoy assisting you in the kitchen.

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Ingredients for Italian Cornflake Cookies

Eggs – eggs are used as a binding agent.

Sugar: For the batter, use granulated sugar, and for the final dusting, use powdered sugar.

Use either salted or unsalted butter.

This recipe calls for almond flour as well as all-purpose flour.

Use milk or white chocolate chips for the chocolate chips.

Cornflakes — make sure you’re using high-quality corn flakes.

Cornflake Cookies: A Step-by-Step Guide

Begin by combining the ingredients for the batter. Using an electric mixer, beat the eggs, sugar, and butter together. Mix in the almond flour gradually. Mix in the baking powder and flour until all of the ingredients are completely blended. Toss in the chocolate chunks until they’re evenly distributed. The dough is going to be sticky.

Place the cornflakes on a baking sheet and lay them out evenly. Scoop top into balls and put on top of cornflakes. Cover each dough ball with cornflakes with your hands. Bake until golden brown and cooked through on a baking sheet. Sprinkle with powdered sugar to finish.

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How to Make an Italian Rose de Dessert

Use an ice cream scoop to form equal-sized desert flowers. To keep the batter from sticking to the ice cream scoop, spray it with cooking spray.

Sprinkles, coconut flakes, or candy bits may all be added to the batter.

What Is The Best Way To Store Italian Cornflakes Cookies?

Keep the cookies for up to a week in an airtight jar at room temperature. It’s best not to keep it in the fridge since the cornflakes will go mushy.

Instructions

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Step 1

Step 1

1646450359_608_Italian-Cornflake-Cookies-Rose-Del-Deserto Combine the eggs, sugar, and flour in a mixing basin.

Combine the eggs, sugar, and flour in a mixing basin.

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Step 2

Step 2

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Continue mixing after adding the butter.

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Step 3

Step 3

Continue mixing after adding the butter.

Then gradually add the almond flour and mix until it’s all gone. Mix in the baking powder and 200 grams of flour until everything is thoroughly blended.

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Step 4

Step 4

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Mix in the chocolate chips and 60 grams of flour with a spoon until the mixture is thick, sticky, and uniform.

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Step 5

Step 5

Then gradually add the almond flour and mix until it’s all gone. Mix in the baking powder and 200 grams of flour until everything is thoroughly blended.

Arrange the cornflakes on a serving dish. We roll the dough into balls with a spoon and place them on the cereal plate.

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Step 6

Step 6

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Attach as many grains as you can using your hands.

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Step 7

Step 7

Mix in the chocolate chips and 60 grams of flour with a spoon until the mixture is thick, sticky, and uniform.

Arrange them on a baking sheet lined with parchment paper and bake for 20 minutes at 180°C/356°F.

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Step 8

Step 8

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Sprinkle with powdered sugar to finish.

Notes

You may also freeze the Italian Cornflake Cookies for up to 2 months in an airtight container. Allow to defrost at room temperature.

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