Italian Egg Biscuits Food

ITALIAN EGG BISCUITS

Steps:

• In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, beating well to combine. Sift the flour and baking powder together and stir into the egg mixture. The dough will be soft; wrap it in wax paper and refrigerate for at least one hour. Preheat the oven to 350 degrees. Lightly grease three cookie sheets. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky. Break off egg-size pieces of dough and roll or coil into balls. Place the dough balls one-inch apart on the cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch. Transfer cookies to wire racks to cool slightly before frosting. For frosting, combine the sugar, milk and vanilla and stir until smooth. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing. Sprinkle with nonpareils, if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ITALIAN EGG BISCUITS

Steps:

• Blend sugar, cottage cheese, salt and eggs; mix well.
• Add oil, vanilla and anise extract; mix well.
• Add flour and baking powder; mix until a smooth ball of dough forms.
• Refrigerate 1 hour; divide dough into 12-18 pieces.
• Roll each piece into a 1-inch log; form a ring, pinching ends together and place on baking sheet.
• Brush with egg wash.
• Bake in 375 degree oven until golden brown, about 12 minutes.

ITALIAN EGG DOUGH

Steps:

• Mix 1/2 cup sugar, salt, baking powder, flour and 1 cup butter or margarine and work in like a pie crust. Set aside.
• Beat 4 of the eggs with milk. Add 1/2 teaspoon of lemon juice, and vanilla.
• Make a well with dry ingredients and add lemon mixture. Mix in Sambucca and the one egg.
• Make ropes with dough about 4 inches long and shape into whatever you like. I usually shape into spiral shape. Bake on ungreased cookie sheet Bake for 15 minutes at 350 degrees F (175 degrees C).
• Make a glaze with confectioners' sugar and flavor with the almond extract (or any other flavoring you like). Add enough milk to the confectioners' sugar to make a loose frosting. Try to frost the cookies when cool. Just dip tops into frosting and twist. Sprinkle colored candies, if you like them, while the cookies are still wet with frosting.
• You can also use this recipe to make filled cookies. For filled cookies you need to roll the dough into 12 x 4 inch oblong shapes and fill with filling. To Make Filling: Poach prunes with a little water. Remove from heat and add raisins, chopped walnuts, chopped candied cherries and 2 eggs. Mix well. Add a few drops of any flavoring you like, I like lemon.
• After the dough is stretched, place the filling in the middle , lengthwise and roll dough. Place on cookie sheet with seam on the bottom.
• Bake at 350 degrees F (175 degrees C) until the crust is golden (about 20-30 min.) When cool you can frost the logs and let the frosting dry then slice on the bias. (My husband loves the ends of the logs.) ENJOY!!

LEMON EGG BISCUITS

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

ITALIAN EGGS

Steps:

• Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
• Stir until well heated.
• Add beaten egg yolks and seasoning.
• Cook this mixture until it becomes creamy, stirring all the time.
• Serve on buttered toast, and sprinkle parsley on top.