Italian Easter Cookies Biscotti Recipes

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ITALIAN EASTER COOKIES



Italian Easter Cookies image

Ice with colored icing and sprinkles if you like.

Provided by Kelly

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 48

Number Of Ingredients 15

½ cup butter
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup milk
¼ cup vegetable oil
3 ¾ cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
  • Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
  • To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 20.8 g, Cholesterol 21.9 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 83.2 mg, Sugar 13 g

ITALIAN BISCOTTI



Italian Biscotti image

A traditional biscotti recipe. Great for dunking in coffee or tea.

Provided by Bernie

Categories     World Cuisine Recipes     European     Italian

Yield 30

Number Of Ingredients 9

12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Steps:

  • Preheat oven to 350 degrees F ( 165 degrees C ).
  • In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
  • Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g

ITALIAN EASTER COOKIES (BISCOTTI)



Italian Easter Cookies (Biscotti) image

This is my Italian grandmother's recipe from long ago. She use to make these cookies for every Easter celebration. I have since picked up where she left off and now make these cookies as part of our Easter tradition. I love the anise flavoring but if you don't like anise you can substitute with almond extract and they are just as good! This is my favorite cookie to dip in my coffee! Enjoy!

Provided by LANAIAH

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 72

Number Of Ingredients 13

6 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 cup shortening (such as butter-flavored Crisco®)
1 cup white sugar
4 whole eggs
2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup milk
1 cup confectioners' sugar
2 teaspoons anise extract
2 tablespoons milk, or as needed
¼ cup sprinkles, or as needed

Steps:

  • Combine flour, baking powder, and salt in a bowl.
  • Cream together shortening and white sugar in a bowl until creamy. Add 1 egg at a time, mixing well after each. Add 2 teaspoons anise extract and vanilla extract. Slowly add milk and mix until all ingredients are blended. Slowly add flour mixture, and mix until thick but creamy. Place dough in the refrigerator for 30 minutes to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat a work surface and hands with flour. Take a quarter-sized piece of dough and roll into a long narrow sausage shape. Form into desired shapes, such as "s" shapes, twists, candy canes, letters, etc. Cookies will puff up when baked, so be sure each cookie is only about the width of a pinky finger. Place cookies on a baking sheet about 1 1/2 inches apart.
  • Bake in the preheated oven until light golden in color and golden brown on the bottom, 12 to 15 minutes. Let cool completely, about 1 hour.
  • Place confectioners' sugar in a bowl and add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is smooth and creamy and not too drippy. Coat cooled cookies with icing and top with sprinkles.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 13.3 g, Cholesterol 10.6 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 78.7 mg, Sugar 5.2 g

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