ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)
Provided by á-25138
Number Of Ingredients 14
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
Make and share this Italian Egg Biscuits recipe from Food.com.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h12m
Yield 12-18 biscuits
Number Of Ingredients 9
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.
Nutrition Facts : Calories 616.6, Fat 23.5, SaturatedFat 3.9, Cholesterol 194.3, Sodium 448, Carbohydrate 85.8, Fiber 2, Sugar 30, Protein 14.3
ITALIAN EASTER COOKIES
Ice with colored icing and sprinkles if you like.
Provided by Kelly
Categories World Cuisine Recipes European Italian
Time 30m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
- Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
- To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 20.8 g, Cholesterol 21.9 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 83.2 mg, Sugar 13 g
ITALIAN EGG DOUGH
This recipe makes three kinds of cookies which are defined in the recipe. You can twist the dough into a rope shape, cut out the rolled dough into shapes, (like sugar cookies), or make filled cookies.
Provided by Sylvia DeLuca
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 18
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!!
Nutrition Facts : Calories 660.8 calories, Carbohydrate 98.9 g, Cholesterol 150 mg, Fat 25.6 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 11.5 g, Sodium 463.2 mg, Sugar 42.8 g
ITALIAN SAUSAGE BISCUIT BAKE
This recipe is a keeper because all the components of a great breakfast go into one dish, making the morning less hectic for the cook. My family says it reminds them of their favorite fast-food sandwich-only better, of course!-Amanda Denton, Barre, Vermont
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese., Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 351 calories, Fat 22g fat (9g saturated fat), Cholesterol 213mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
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