This old recipe for cookies is based on a time-honoured Abruzzan tradition. These delicious biscuits are known as “threshing cookies” or “Rimbizz” in the local dialect. They were served for breakfast to all those who worked in the fields during the threshing season, who would then dip them in warm red wine. Breakfast was served at dawn and was followed by at least five more meals during the day to refresh the weary farmers. We are featuring this old recipe because the cookies are great to dip in milk, they have a delicate taste and are made with just a few ingredients – one of which is our healthy extra virgin olive oil. It could be a nice little story to tell your loved ones at the breakfast table! INGREDIENTS FOR ABOUT 30 COOKIES 5 organic eggs 1 glass of extra virgin olive oil (130 g) 1 glass of milk 1 kg of ’00’ organic flour 500g of sugar 20g of ammonium bicarbonate as a raising agent Tips on ingredients 1 Bitter and pungent tipycal of an high quality extra virgin olive oil don’t influence the taste of the cookies because they are attenuate by the protein of milk and remains only the natural fruity of the oil. 2.I recommend you to use organic ingredients. 3.The ammonium bicarbonate will give off an unpleasant smell, but the smell will not be perceptible in the cookies.  PREPARATION Preheat oven to 200 ° C. In a large bowl, whisk the eggs and the sugar together, and add the extra-virgin olive oil. Dissolve the ammonium bicarbonate in the milk. Put the flour in another relatively large bowl, make a well in the flour and pour in the eggs mixed with the sugar and the extra virgin olive oil, then add the milk with the ammonium bicarbonate in it. Mix thoroughly, until you achieve a paste with a soft texture. Rub some extra virgin olive oil on your hands, take a little dough and knead it until flattened out. Place the cookies on a baking tray that has previously been greased and had some flour sprinkled on it. With a fork, gently score the cookies and sprinkle with sugar. Bake at 190°C – 200°C for 20 minutes. Of course, we didn’t forget about our kids, so we set aside a little dough and added dark chocolate flakes. This proved to be a great success! I’ll try this old recipe with whole-wheat flour and brown sugar and will let you know how I get on! In the video below, you can see Grandmother Gianna, the most experienced of the bakers, kneading dough to make “treshing cookies”.


Tags: , , , , , , ,

Categories: Abruzzo recipes

Follow our Social Profiles!

Subscribe to our RSS feed and social profiles to receive updates.


  1. 2013/06/02 at 7:20 PM #

    Hi Catherine Russi. I’m very glad to know you thanks to Google+ and post by Lisa Watson about Italian cookies.
    I’m Italian and live in Italy, actually in Piedmont but my father was from Abruzzo and I have the habit to cook many times in the same way I learnt from my grandmothr. I know very well the recipe for mostaccioli but I have never heard of such biscuits.
    Are you a biologist? me too!
    I’ve just circled you
    Greetings from Italy

    • 2013/06/02 at 11:23 PM #

      So we have three passions in common: Abruzzo, Biology and Food! : D. I leave in Loreto Aprutino – Abruzzo and I worked as biologist until three years ago, but then I’ve started a new adventure producing extra virgin olive oil and selling traditional food of my region online. This recipe is typical of the Abruzzo countriside well known by the farmer
      I’m very happy to know you.Keep in touch!
      I hope you have a good week!

      • Joseph Pleichner
        2014/12/16 at 2:41 AM #

        I just found your article. It has been a long time since you wrote it so I don’t know if you are still receiving messages. I live east of Cleveland, Ohio in the USA. When telling my Aunt, who is 82 years old, about the cookie recipe, she told me that we have family in Loreto Aprutino who have 2 bakeries, Nobilio Clementino E Nobilio Francesco SNC & Nobilio Nevio E Nobilio Nicola SNC. I never knew about that. If you never wrote the article, I may not have ever known. Thank you.

        • 2014/12/16 at 12:03 PM #

          Dear Joseph, I’m glad you found my article, and you told your aunt about the recipe. I know your family and the bakeries too. I live in Loreto Aprutino since 2 years, but my husband’s family has been here for many generations. I hope you appreciate my old cookies recipe and you will continue reading my next articles about food and Abruzzo region. If you ever come to Loreto Aprutino, let me know!


  1. “Parrozzo” a typical Christmas dessert of Abruzzo | Recipes With Olive Oil - 2013/12/16

    […] An old Recipe to prepare “Trashing cookies” typical of Abruzzo […]

Leave a Comment Here

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s