Dessert Recipes

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Italy's Breakfast Treat...Biscotti

If you want a taste of Italy at breakfast time, try baking this recipe.  In Italy, these cookies contain a faint anise flavor.  This recipe contains vanilla and almond flavor because that has proven to be more popular with family and friends.  They remain fresh for a long period of time when sealed in a container.  They are also good for freezing.  Every Christmas my mother-in-law Lucy made this treat for my wife and her siblings when they were growing up but they would freeze some to enjoy all year long!  My wife Donna and I carry on this tradition.
From us to you, Enjoy!

Dry ingredients:

5 1/2 C Flour

3/4 C Butter (1 ½ sticks)

1 1/2 C Sugar

1 T Baking Powder

Wet ingredients:

4 Eggs

1/2 C Milk

1 tsp Vanilla extract

1 tsp Almond extract

Place flour in a large bowl.  With a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.  Stir in the sugar and baking powder until well combined.  Lightly beat eggs with milk and extracts.  Add to flour mixture, stirring until all flour is moistened.   Turn out on a well floured surface and knead until smooth, about 2 minutes.  Refrigerate covered for one hour.  Take half or quarter of the dough at a time and roll out with both palms until it takes on a rope shape about a half inch in diameter*.  Cut pieces about three inches long (oil your hands a bit for a smoother roll-out).

*Note: Larger diameter bakes up to a soft biscuit and smaller diameter bakes up to a crispier biscuit. Both are great for dipping in your coffee or cold milk!  I love to make a combination of both and some in-between ;-)

Bake on an un-greased cookie sheet in a 325 degree oven for 15-20 minutes or until very lightly browned.  Allow to cool.  Dip in glaze (see below) and allow to drip and harden on a cake rack with foil, waxed paper or a cut up and opened paper bag underneath to catch the drippings.  I have a big wooden bowl filled with the glaze. I drop about 12 into the glaze, top parts down then quickly pick them out and place them top part up on the drying racks to drip dry.

Glaze ingredients:  

3 C confectioners’ sugar

2 tsp. Vanilla extract

1 tsp. Almond extract

Enough warm water to liquify (drop small amounts of water at a time to get a glaze like consistency.  You can make this thinner or thicker but it’s mostly to glaze not frost.

Turnovers
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The fruit season is here in the valley - it’s time to BAKE. So far in the last week Nancy has Baked a Blueberry Pie, Blueberry Muffins and Blueberry Scones - last night when I got home from a meeting she had made Peach, Apricot and Blueberry TurnOvers - OMG - had to sample a bit last night and for a light wake up with my Coffee we had each half of a Peach and half of an Apricot TurnOver - yummm