Shortbread cookies, protagonists of the Italian breakfast

History

Shortbread cookies have their roots in  monastic and Renaissance pastry Italian, when religious communities guarded recipes made with butter, flour, and sugar for special occasions. The term ‘shortbread cookie’ derives from the adjective ‘frollo’, which in Italian indicates a soft and crumbly texture, a characteristic achieved through the high ratio between fats and flour in shortcrust pastry.

The democratization of these cookies happened between late 19th century e early 20th century, with the introduction of roller mills that allowed the production of more refined flours, and subsequently with the industrialization of butter and sugar. The first establishments of Italian biscuit factories, born in Piedmont and Lombardy, transformed shortbread cookies from an elite artisanal product into an everyday consumer good, introducing tin packaging that ensured preservation and transport.

In the post-World War II period, the development of the food industry and the widespread distribution of its products established shortbread cookies as the absolute protagonists of Italian breakfast. Major Italian brands have contributed to their national and international diffusion, and their inclusion in everyday food culture.

Ingredients and production method

The basic ingredients of shortbread cookies are:

• soft wheat flour;

• sugar;

• fats (e.g. butter or vegetable oils, such as sunflower or olive);

• eggs (optional);

• leavening agents (e.g. baking soda) or yeast, including sourdough;

• natural flavors (vanilla, lemon zest);

• salt, in minimal quantities.

The market evolution, in recent decades, has led to the development of a wide variety of shortbread cookies with distinctive ingredients (e.g. cereal flakes, dried fruit, nuts, seeds, yogurt, chocolate, honey).

The process production of shortbread cookies generally follows these stages:

1. Dough preparation. Combination of flour, sugar, and fats to form a homogeneous dough;

2. Resting. The dough rests to promote flavor development and workability;

3. Shaping. The dough is rolled out and cut into desired shapes;

4. Baking in the oven at controlled temperature to achieve the classic crispness;

5. Cooling and packaging, essential to ensure the product's shelf life.

Nutritional properties

According to CREA official data, 100 g of shortbread cookies provide on average:

• energy: 426 kcal;

• proteins: 7.2 g;

• carbohydrates: 71.7 g (of which sugars 22.0 g);

• fats: 13.8 g;

• salt: 0.6 g.

The amount of sugars, saturated fats, and fiber varies significantly depending on ingredients and the specific recipe.

Nutritional innovation

In the last decade, the Italian confectionery industry has responded to increasing consumer sensitivity towards nutrition with innovative shortbread cookies that maintain the characteristic crispness by adding fiber and simultaneously reducing sugars and saturated fats, thanks to the use of whole or semi-whole flours and the partial replacement of butter with vegetable oils high in unsaturated fatty acids (e.g. sunflower).

The most recent innovations include  functional enriched shortbread cookies with prebiotic fibers (inulin, beta-glucans), plant proteins (from legumes, oil seeds), and Mediterranean superfoods such as carob flour or Sicilian almonds. Additionally, the offerings are growing  certificate organic, gluten-free and vegan, which meet specific dietary needs without compromising traditional organoleptic characteristics.

Uses

The versatility of Italian shortbread cookies in tradition is emblematic. They are the classic protagonists of the Italian breakfast at home, accompanied by milk or yogurt, tea or coffee. They are also suitable as energy snacks, at snack time, and as desserts, paired with creams, yogurt or ice cream. Besides being used as recipe ingredients, crumbled, for cheesecake bases or spoon desserts or ice cream toppings.

Conclusions

Italian shortbread cookies represent a perfect example of how a simple product, with traditional ingredients, can become a symbol of Italian food culture. Fragrant and crunchy, in a variety of flavors and ingredients, they offer versatile taste experiences appreciated internationally.

Understanding nutritional aspects, choosing quality ingredients – preferably organic – and relying on the GIFT (Great Italian Food Trade) selection to identify excellent suppliers enhances the value of these products even in global markets.

Dario Dongo

Credit cover: Crich 1870 

References

• CREA – Council for Agricultural Research and Economics Analysis. (2025). Food composition tables. Shortbread cookies. https://www.alimentinutrizione.it/tabelle-nutrizionali/000900

• Italian Food Union. (2025). Bakery Products overview. https://www.unioneitalianafood.it/en/