Biscotti Cioccolato e Strega
From Lauren’s test kitchen
Number of servings (yield): 40 biscotti
Preparation time: 40 minute(s)
Ingredients
- 225 grams of dark chocolate
- 100 grams of flour
- 2 eggs
- 65 grams of sugar
- 48 grams of butter
- 2 spoons Strega
- ½ teaspoon of baking powder
- a pinch of salt
- half zest of a lemon, optional
- Confectioner’s sugar
Instructions
- Start with a double boiler and melt the chocolate with the butter and Strega.
- With a whisk, work the eggs and sugar until mixture is thick and fluffy.
- Stir in the chocolate and butter.
- Add a little zest of an organic non-waxed lemon.
- Add the flour, baking powder and salt and stir with a spatula until dough is smooth.
- Let the mixture cool for one hour.
- Form the dough into small size balls the size of a walnut, roll in the confectioners sugar, space apart on a baking sheet.
- Bake at 180 degrees F for about 20 minutes until biscuits are cooked.
Biscotti Di Agrumi ~ Citrus Biscuits
From Mamma Marie Lucia’s family recipe book
Ingredients
- 2 1/2 to 3 cups flour
- 3 eggs
- 1/2 cup milk
- 1/3 cup canola oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon extract
- 1/2 teaspoon rum extract
- 1 teaspoon orange extract
- Zest of 2 oranges
- 1/2 cup sliced almonds
Sugar topping for biscuits
- 1/2 cup of sugar
- 2-3 tablespoons of water
- Make a syrup like paste
Instructions
- Sugar topping for biscuits
- Preheat the oven to 375° F.
- In a large bowl beat the eggs well.
- Add the sugar, oil, milk, and the rest of the ingredients except the flour.
- Mix thoroughly.
- Add the flour slowly, mixing until dough is workable.
- On a well-greased cookie sheet form long logs about 1-1/2” wide.
- Top biscuits with sugar syrup.
- Bake until golden brown.
Struffoli ~ Christmas Fried Dough In Honey
From Mamma Marie Lucia’s family recipe book
Ingredients
- 6 eggs
- 1 cup granulated sugar
- 1/2 pound butter
- 4 1/2 cups all-purpose flour
- 4 vanilla beans
- 2 tablespoon baking powder
- 1 gallon vegetable oil
- 1 pound honey
- 1 small jar candy sprinkles
Instructions
- Break the eggs and whisk.
- Put eggs through a strainer to make sure they are mixed properly.
- Add sugar to eggs and mix immediately to prevent sugar from burning eggs.
- Bring butter to room temperature.
- Flake butter into the flour.
- Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
- Put mixture into a mixer and mix (using dough hook) and slowly add the flour.
- Let dough rest in a cool dry place.
- Roll out the dough into small quantities.
- Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips.
- Place the 1/2-inch squares onto a baking pan.
- Put vegetable oil into a large pot and bring to 350 degrees F.
- Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil.
- When all dough is fried, let cool to room temperature.
- In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan.
- Stir lightly with a large slotted spoon.
- Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.