Aunt Marys Biscotti Recipes

AUNT MARY'S BISCOTTI

Steps:

• Method: -use mixer with wire whisk- „X cream the butter and sugar „X add one egg at a time, thoroughly combing after each one „X add vanilla or anise seed and grated orange and lemon rind „X add slowly flour and baking powder and salt(combined) „X mix in nuts „X chill batter in fridge for at least 2 hours or overnight „X shape into 2 or 4 loaves, adding more flour is necessary (dough should be slightly sticky) and bake at 325 for 15-20 minutes until baked through „X cool and slice „X toast slices in 325 oven for 15-20 minutes, until golden „X store in air tight container or freeze

AUNT MARY'S ITALIAN BISCOTTI

Steps:

• Cream butter and sugar.
• add eggs one at a time beating well after each addition.
• Add vanilla.
• Sift together flour, baking powder and salt and ad slowly to creamed mixture.
• Stir in lemon and orange peels, anise seeds and nuts and blend well.
• divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
• Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
• Bake at 350F for 15 minutes.
• Remove and slice rolls crosswise 3/4 inches.
• Lay cut side down and bake additional 7 minutes.
• Flip to other side of cookie and bake another 7 minutes.
• Makes approx 4 dozen biscotti. ENJOY!
• Freezes well.
• Note: If you want sweeter, increase sugar to 1 full cup.

AUNT COLLIE'S SOFT BISCOTTI

Steps:

• Cream together the sugar and crisco.
• Add eggs and mix well.
• Add Anise (or lemon) extract, salt, baking powder and milk.
• Add flour 1/2 cup at-a-time and mix together.
• Grease a cookie sheet and, using a large soup spoon, make a line of dough.
• Smooth dough to connect each mound to make one loaf.
• Bake at 350 degrees till lightly browned.
• Approximately 15 minutes.
• Frosting:.
• Mix all ingredients together.
• Frosting should not be thin, nor thick, but an oozing consistency.

AUNT MARY'S SHORTBREAD

Steps:

• Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
• Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
• Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

AUNT MARY'S BISCUITS

Steps:

• Combine first 4 ingredients.
• Cut in shortening with pastry cutter or two knives until it resembles coarse meal.
• Pour milk into center and stir with fork until mixture leaves the sides of the bowl.
• Knead carefully on floured board.
• Roll or pat to 3/4 inch thickness and cut with 2-inch cookie cutter.
• Place on ungreased sheet and bake at 450: F for 10 to 15 minutes until nicely browned.
• If you wish, you can brush tops with milk to make them brown nicely.