Recipes From Our Kitchen

December 2011

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Biscotti Cioccolato e Strega

From Lauren’s test kitchen

Number of servings (yield): 40 biscotti

Preparation time: 40 minute(s)


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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.