Italian Viscots Food

ITALIAN VISCOTS

Steps:

• Preheat oven to 425o F. Melt margarine and let cool. Put yeast and water in a cup and set aside to bubble. Cream together eggs, sugar, salt and cooled margarine. Add in remaining ingredients and mix, then add yeast mixture and mix again.
• Place on floured surface and knead well. Set aside 10-20 minutes. Roll into thin logs and form into pretzel shapes. Drop in boiling water. When they rise to the surface, drain on clean towel to cool and dry briefly (a few minutes.)
• Place on a greased cookie sheet and bake for 20-25 minutes, until golden brown.
• Note: Because they are not very sweet, I tried my own variation on half this batch of viscots. After draining the viscots on a paper towel, I dipped them in sanding sugar (which is coarser than regular sugar) and baked them as above. They came out with a light sugar crust and were a bit sweeter to eat. Try it and let me know what you think.

ITALIAN BISCOTTI

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.

FLAKY ITALIAN BISCUITS

Steps:

• In a small bowl, mix biscuit baking mix and Italian seasoning; stir in cream just until moistened. Turn onto a lightly floured surface; knead gently 10 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 13-16 minutes or until golden brown. Serve warm.