Italian Biscotti and Cookies & Candy
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I know you will enjoy these traditional Italian Cookie Recipes. Copy and paste the recipes below into your favorite text editor and save and/or print them out. Enjoy them with a cup of coffee, tea, milk along with your friends and family. You'll also love the way your home will smell. Enjoy.

Italian Biscotti and Cookies & Candy


· Cantucci (Almond Biscotti)
· Makes 2 Dozen

These little crispy almond cookies are often dipped in a sweet wine called Vin Santo for a light, tasty dessert. Pre-toasting the almonds enhances the flavor.

1 Cup Whole, Raw Almonds
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/8 Teaspoons Salt
1/2 Teaspoons Cinnamon
6 Tablespoons Butter Softened
2/3 Cup of Confectioners Sugar
2 Large Eggs
1 Tbs. Almond Extract

Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended.

On a lightly floured surface, divide the dough in half, and form two loaves about 9 inches long and 2 1/2 inches wide and place on a lightly greased baking sheet. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into 1/2 inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

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· Anise Biscotti
· Makes 3 1/2 Dozen

Seasoned with a hint of anise seeds, and chock full of almonds, these tasty biscotti are great any time of the day.

2/3 Cup Blanched Almonds
1 Tablespoon Anise Seeds
1 Tablespoon Anise or Almond Flavoring
1/2 Cup Unsalted Butter, Softened
2 Eggs
3/4 Cup Granulated Sugar
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
Pinch of Salt
Granulated Sugar For Topping

Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Turn the oven down to 325 degrees F.

Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground anise seeds and flavoring of choice to the butter mixture and mix until completely blended. Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Sprinkle with the granulated sugar. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes.

Using a serrated knife, slice into 1/2 inch thick wagers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.

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· Espresso Biscotti
· Makes 3 Dozen

Seasoned with ground coffee beans and almonds, these tasty biscotti are great for a mid-afternoon pick-me-up!

2/3 Cup Blanched Almonds
3 Tablespoons Coffee Beans
2 Tablespoons Espresso Coffee
1/2 Cup Unsalted Butter, Softened
2 Eggs
3/4 Cup Granulated Sugar
2 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
Pinch of Salt

Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Grind the coffee beans into a fine powder. Turn the oven down to 325 degrees F. Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground coffee and espresso coffee to the butter mixture and mix until completely blended.

Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes. Using a serrated knife, slice into 1/2 inch thick wafers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.

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· Gianduia Biscotti
· Makes 4 dozen

Hazelnut and chocolate are a very popular combination in Italy, including the famous ice cream flavor gianduia. These biscotti would be nice with coffee after dinner.

1 Cup Hazelnuts
3 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, Softened
1 Cup of Sugar
5 oz. Unsweetened Chocolate
3 Medium Eggs
1 Teaspoon Vanilla Extract

Toast the hazelnuts in a 350 degree F. oven for about 10 minutes. Reduce the heat to 325 degrees. While warm, rub between a kitchen towel to remove the skins. Coarsely chop the nuts and set aside. Microwave the chocolate in a glass bowl on medium for 2 to 3 minutes or until melted. Mix together the flour, baking powder, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and sugar. Add the eggs one at a time. Add the vanilla, and then the melted and cooled chocolate. Add the dry ingredients and continue mixing until well blended.

Fold in the nuts. On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet. Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set. Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices. Place these slices back on the baking sheet, and cook an additional 10-15 minutes turning over once half way, or until the cookies cooked through and crisp. Cool, and store in an airtight container.

NOTE: If the dough seems too sticky to form into logs, refrigerate for one hour first.

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· Italian Spice Cookies
· Makes about 4 dozen

2 1/2 c. sifted flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. anise extract
1/2 c. chopped nuts
1/2 stick margarine
6 tbsp. Crisco
2 eggs
1/4 c. sugar
1/8 c. coffee
8 oz. Hershey's syrup


Cream margarine and Crisco until smooth. Add sugar; beat in eggs; blend in Hershey's syrup, coffee and extract; blend in dry ingredients, then stir in nuts. Refrigerate several hours or overnight. Roll into small balls. Bake in 400 degree oven for 8 to 10 minutes. When cool, dip tops of cookies in glaze.

GLAZE: Thin 1 cup powdered sugar with 1 to 2 tablespoons milk until somewhat thin, but not too runny:)

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· Italian Wedding Cookies
· Makes 10 dozen

2 sticks softened butter or margarine
2 c. sugar
2 eggs
1 lb. ricotta cheese
4 c. sifted flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder


-- ICING --

1/4 c. soft butter 3 tbsp. milk 1/2 tsp. vanilla extract 1/2 tsp. almond extract 2 c. 10X sugar Food coloring, if desired.

Beat butter and sugar with mixer, add eggs and ricotta cheese. Slowly add dry ingredients and mix well. Drop into balls on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Cool. Frost with icing.

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· Italian Bow Knot Cookies
· Makes 6 dozen

4 c. flour
4 tsp. baking powder
2 tsp. salt
6 eggs, beaten
1 c. sugar
1/2 c. oil
1 1/2 tsp. extract

Blend beaten eggs into dry ingredients, following with all other ingredients. Knead until smooth. Roll into pencil lengths and tie in bow knots. Bake on greased cookie sheets in a 400 degree oven for 15 minutes.

-- LEMON ICING --
1/4 c. butter
1 lb. powdered sugar
Juice of 2 lemons

Cream butter. Add remaining ingredients. Stir until well blended. If too thin add more sugar; too thick add more lemon juice.

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· Italian Sesame Seed Cookies
· Makes 4 dozen

4 c. flour
1 c. sugar
1 tbsp. baking powder
1/4 tsp. salt

Cut in 1 cup shortening (Crisco solid). Beat slightly 2 eggs. Add to eggs: 1/2 cup milk. Combine dry and liquid ingredients. Pinch off a small amount of dough and roll in hands. Shape into size of a finger and taper at each end. Roll in sesame seeds and bake at 375 degrees for 12-15 minutes.

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· Italian Pepper Cookies
· Makes 10 dozen

10 c. flour
1 tbsp. salt
2 tbsp. coarse black pepper
2 c. hot water
1/4 c. anisette
3 pkgs. yeast
2 tbsp. sugar
3-4 tbsp. fennel seeds
1 3/4 c. oil

Combine all ingredients. Mix well and let rise for 1 hour. Roll into rings and brush with water. Bake on greased cookie sheet at 350 until golden brown.

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· Italian Biscotti
· Makes 2 dozen

3 lg. eggs
3/4 c. sugar
2 1/2 lbs. butter, melted
1 tbsp. orange zest
1 tbsp. vanilla
2 c. flour
1 tsp. baking soda
2/3 c. Hazel nuts
1/3 c. almonds (or 1 c. any nuts)

Beat eggs and sugar. Add butter, zest and vanilla, beat well. Sift flour, soda and add and beat well. Stir in nuts using spoons; divide sticky dough in 1/2. Place each 1/2 on cookie sheet. Shape into flat loaf 10 x 14 inches. Bake 20 minutes or until firm. Cool a few minutes. Cut into 1/2 inch slices and place on sides on cookie sheet. Bake 7 minutes on each side. Cool on rack. Dunk into wine/coffee. Can be served for breakfast.

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· Italian Fig Cookies
· Makes 2 dozen

DOUGH: 1 c. margarine or butter
1 c. sugar
4 eggs
1 c. milk
4 tbsp. baking powder
Pinch of salt
Flour as needed

Mix in order like a cake. If you don't mix the flour in all the dough at one time, you can make a softer dough with what is left and by adding different flavors to this part of the dough you can make different cookies, such as adding anise flavoring and making anise cookies.

FILLING:
2 lbs. figs, dried
1 lb. raisins
Almonds and other nuts as desired
2 c. sugar
Orange rind
Cinnamon
Black pepper
1 c. brandy
1 pt. wine

To the above, I added dates, the whole orange, and instead of water about a pint of wine and a cup of brandy. In the past, I tried to bring to a boil so that the sugar would dissolve and had trouble with the filling scorching so from now on will just mix well and use as is. If you want to dissolve the sugar it can be done separately with the liquid used. We roll the dough and cut into strips about 3 inches wide, fill these strips with the filling and make into filled tubes. We then cut the tubes about 2 inches long and bake until a golden brown. When finished baking, we decorate with a powdered sugar mix or milk and powdered sugar and then sift decorations on while still damp.

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· Amaretti
· Makes about 4 dozen

1/2 lb Canned almond paste
1 c Sugar
2 lg Egg whites
Granulated sugar for dusting

PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper.

Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar.

Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti.

Here is another variation of the same cookie, Amaretti:

· Amaretti di Pinoli

After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing.

Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.

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· Pignoli Cookies
· Makes 3 dozen

1 1/4 lb Almonds; ground fine
1 c Butter
1/2 c Sugar
1 ts Vanilla
1/2 ts Salt
2 c Flour, or a little less (See NOTE)
1 c Pine nuts, chopped
Granulated sugar
Sweetened milk, optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape.

Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.

NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others.

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A Pizzelle is a fun kitchen appliance. It’s like a waffle maker. When you pour the batter into it, the pattern of the pastry that comes out is determined by what iron shape you have in it. You can get these at an Italian store in your city, or order them on-line or from a catalog.

· Pizzelle Alle Nocciole
· Makes 3 dozen

4 lg Eggs
1 c Granulated sugar
1/4 ts Salt
1/2 Unsalted butter
2 c All-purpose flour
1/4 c Cocoa powder
1/2 ts Cinnamon
1 tb Baking powder
3/4 c Ground hazelnuts

WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks.

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· Biscotti Napoletani
· Makes about 60

2 c All-purpose flour
3/4 c Sugar
3/4 c Almonds, whole, unblanched finely ground
1/2 ts Bicarbonate of ammonia; -OR-
1/2 ts - Baking powder _AND_
1/2 ts - Baking soda
1/2 ts Cinnamon
3/4 c Almonds, whole, unblanched
1/3 c Honey
1/3 c Water

Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core.
PREHEAT OVEN TO 350F.

Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long.

Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals.

Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well.

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· Ginger Chocolate Biscotti
· Makes about 3 dozen


2 1/2 c Flour; unbleached, all purpose
1 cup Sugar
1 ts Baking soda
1/2 ts -Salt
1/4 ts Cinnamon
1/4 ts Cloves, ground
2 tb Cocoa; unsweetened, pref. Dutch process
2 tb Ginger, fresh; peeled, grated
1/2 ts Almond extract
3 Eggs, large
1 1/4 cup Almonds, whole; blanched toasted lightly & chopped coarse

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds.

Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes.

On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers.

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· Italian Cucidati
· Makes about 48 servings

FILLING:
2 c Dried figs
1/4 c Yellow raisins
1/4 c Currants or dark raisins
1/4 c Candied orange peel
1/4 c Toasted, sliced almonds
1/4 c Toasted pine nuts
2 oz Bittersweet chocolate chopped
1/3 c Apricot preserves
1/4 c Dark rum
1 ts Instant espresso coffee
1/2 ts Cinnamon
1/4 ts Ground cloves

DOUGH:
3 1/3 c Flour
1 c Sugar
1 ts Baking powder
12 tb Lard or butter
2 Eggs
1/3 c Milk

EGG WASH FOR ASSEMBLING:
1 Egg
1 pn Salt
Confectioners' sugar

The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets."

FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in the food processor. Combine with remaining ingredients. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.

FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard or butter finely, leaving the mixture powdery. Beat the eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough. Turn the dough out on a lightly floured surface and knead lightly a few times. Wrap the dough in plastic and chill. Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long.

Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide. Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal.

Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes.

Transfer the Cucidati as they are formed to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash.

Bake the Cucidati in a preheated 350F oven about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store the Cucidati in tins, between layers of wax paper.

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· Frosted Italian Soft Cookies
· Makes about 36 Servings

6 eggs
4 tb melted shortening
1/2 lb confectioner’s sugar
1 tb lemon extract
1/4 ts anise oil or extract
3 tb baking powder
3 c flour

FROSTING

1 c milk
Confectioner’s sugar

Cookies

1. Beat eggs well and blend in sugar, melted shortening and flavorings. Sift flour and baking powder and add to mixture to make a soft dough.

2. Shape dough into 2 large fat long rolls and flatten tops with fingertips. Place each on a greased cookie sheet.

3. Bake at 375F for 20 minutes or until light golden in color. Remove from oven and let cool.

4. For frosting: Mix a little milk and powdered sugar to make a thin frosting.

5. Slice the cooked dough on a diagonal (when cold). With a pastry brush, brush the frosting over the cookie rolls and then sprinkle with colored jimmies.

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· Struffoli (Italian Honey Cookies)

3 lg eggs
1 tb butter
1 ts plus 1/2 cup sugar
2 c unbleached sifted all -purpose flour
1/2 ts baking powder
1 c honey
1 flour for dusting
1 oil for frying
1 colored sprinkles

In a bowl, whisk together the eggs, butter, and 1 t sugar until foamy. Sift the flour with the baking powder and stir into the egg mixture. With your hands work the mixture into a soft dough. Divide the dough into 4 pieces.

On a floured surface, roll ea piece into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces.

Toss the pieces with enough flour to dust them lightly, and shake off the excess flour.

In a deep fryer, heat the oil to 375 degrees. Fry the struffoli a few handfuls at a time, until puffed up and golden brown.

Transfer with a slotted spoon to brown paper to drain.

In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring until the sugar is dissolved, keep warm over low heat. Add the fried balls a little at a time, and turn them to coat all sides. Transfer them to a large plate and mound them into a pyramid shaping it with wet hands.

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· Zuccarini (Italian Sugar Cookies)
· Makes about 4 dozen

1/2 c butter
1/4 c sugar
3 eggs
3 c sifted cake flour
1/2 ts salt
2 ts baking powder
1/2 ts almond extract
1/2 ts anise extract

GLAZE
1 1/2 C sugar
1/2 c water
1 ts anise extract

Cream butter; gradually add sugar. Beat in eggs, one at a time. Sift together dry ingredients and blend in. Add flavorings and chill overnight.

Roll rounded teaspoonfuls of dough on lightly floured board with palm of hand to the size of a 4 1/2-inch pencil; tie loosely into a knot. Place on greased cookie sheets and bake in a 400 degree oven for 10 to 12 minutes. Cool and dip in glaze. Makes 8 dozen cookies

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· Italian Sprinkle Cookies
· Makes about 20 dozen

6 eggs
5 c all-purpose flour
2 c confectioners’ sugar
2 tb PLUS 1 1/2 teaspoons baking powder
1 c shortening; melted
1 tb almond extract
1 1/2 ts lemon extract

GLAZE
1/2 c warm milk
1 ts almond extract
1 ts vanilla extract
1 1-lb box confectioners' sugar
Colored sprinkles (jimmies)

Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.

Gradually add beaten eggs (dough will be stiff). Roll dough into 1-in, balls. Place on ungreased baking sheets. Bake at 350 degrees for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl.

Add sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.

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·Italian Flag Cookies
· Makes about 4 dozen

2 pkg. active dry yeast
1/4 cup warm water
2 cups butter -- (4 sticks) softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
4 1/2 cups sifted flour
Red and green colored sugar

Dissolve yeast in warm water. Cream together butter and sugar. Beat until light and fluffy. Beat in egg. Blend in dissolved yeast. Gradually stir in flour. Chill dough for about 2 hours. Shape into 3/4" balls. Dip one side in red sugar, the other in green sugar, leaving a clear stripe down the center. Place on buttered cookie sheets. Bake in pre-heated 375 degree oven for 10-12 minutes, or until lightly browned. Remove from immediately to wire racks to cool. Can be frozen.

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· Italian Tea Cakes

2 small lemons
6 eggs, separated
1 cup sugar
1 cup chopped almonds
1/2 teaspoon vanilla extract
powdered sugar

Boil whole lemons in plenty of water for 2 hours. Cool, remove seeds, and chop very fine. Preheat oven to 350F. Beat egg yolks till frothy. Slowly add sugar and chopped lemon. Beat egg whites until stiff. Gently fold the egg whites into the egg yolk mixture. Grease a 9 x 13" cake pan. Pour mixture into pan. Bake about 40 minutes or until lightly brown (keep a close eye on these and check them frequently.) Check for doneness by inserting a wooden pick, which must come out clean. When cool, cut into 3-inch strips and dust with powdered sugar.

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· Italian Christmas Cookies
· Makes 24-36 cookies

1 cup white sugar
1-3/4 cup butter (not margarine)
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
3-1/4 cups flour

Mix all ingredients.
Divide dough into 2 logs
Wrap and chill well
Cut thin slices and bake in 300° oven for 15 minutes
Sprinkle with powdered sugar.

This simple recipe was the base for many variations. Sprinkle candied sugar onto the cookies before baking or ice the cooled cookies with bright colored icing to give a Christmas Ball effect.


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