I'm on board. These are my two favorite cookies that we make at Christmas. I have another one, but I don't have the recipe online. I'll post later. Enjoy!
My Mom's Italian Biscotti Recipe
Ingredients:
12 eggs
1 ounce anise flavoring
5 cups flour
6 teaspoons baking powder
2 cups sugar
1 1/2 cups Crisco, plus
2 tablespoons Crisco
Directions
PREHEAT OVEN TO 375 DEGREES.
IN MIXER BEAT EGGS AND ANISE FLAVORING TOGETHER FOR ABOUT 3 MIN UNTIL LIGHT& FLUFFY. IN A seperate BOWL COMBINE THE FLOUR, BAKING powder, AND SUGAR.
MIX IN THE CRISCO UNTIL IT TURNS INTO SMALL PIECES.
ADD EGG MIXTURE AND COMBINE.
DOUGH WILL BE THICK AND STICKY.
LIGHTLY GREASE COOKIE SHEET.
ROLL DOUGH INTO LOGS APPROXIMATLEY THE LENGTH OF OF YOUR COOKIE SHEET, 1-1/2 INCH THICK AND 1 INCH HIGH.
PLACE LOGS ON THE GREASED COOKIE SHEET ABOUT 4 INCHES APART.
BAKE FOR APPROXIMATELY 15 MIN. OR UNTIL LIGHTLY BROWNED.
REMOVE FROM OVEN AND SLICE DIAGONALLY.
LAY CUT SIDE DOWN IN TRAY AND BAKE ABOUT 10 MORE MINUTES.
I HAVE PUT ALMONDS OR WALNUTS (Coursely CHOPPED) IN BATTER AND THEY DO TASTE GOOD.
I HAVE FOUND THAT IF I PUT THE NUTS IN DRY MIXTURE AND THEN ADD THE EGG MIXTURE IT IS SO MUCH EASIER.
My Mom's Ricotta Cookies
Ingredients
1 cup butter
2 cups sugar
3 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
1 cup ricotta cheese
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
Frosting
1/2 cup confectioners' sugar
milk
1 teaspoon orange extract
Directions
Cream the butter and sugar in a mixing bowl.
Add eggs one at a time. If using the egg replacer, I find it best to first blend the powder and water together in your blender to get all the "clumps" out. Then slowly pour the mixture into the cream and butter mix while mixing.
Add almond and vailla extracts and ricotta. Mix until blended together.
In a separate bowl, combine the flour, baking powder and salt.
Stir the flour mix into the ricotta mixture until blended.
Preheat oven to 350 degrees.
Grease a cookie sheet. Drop the batter onto the sheet by the teaspoon spoonful.
Bake for 10 to 12 minutes - do not over cook.
While the cookies are baking, you can make the frosting. In a small bowl, add the confection sugar.
Slowly add milk by the tablespoon and mix after each. Keep adding milk until you reach a frosting consitency - not too thin and not too thick. Add the orange extract and mix again. If you make it too thin, you can add more confection sugar.
When the cookies are done, remove from oven and let cool. Frost the tops of the cookies and let dry.
I like to keep my cookies in a ziplock bag and in the freezer.
Hope it works!!
