Santas Biscotti Recipes

SANTA'S ELF COOKIES

Steps:

• In the bowl of a food processor fitted with blade attachment, pulse 1/2 cup confectioner's sugar and almond paste until well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining 1-1/4 cups confectioners' sugar until light and fluffy. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out using a floured 3-1/2-in. elf cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until light golden brown and firm, 7-8 minutes. Let stand for 2 minutes before removing to wire racks to cool., For icing, in a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into thirds. Tint 1 portion of icing with red food coloring; tint second portion with desired food coloring for face. Leave remaining portion white. Place icings into piping bags fitted with fine round tips. Pipe icing onto cookies to create clothing, hat and face. While icing is still wet, place black sprinkles to create eyes. Let icing dry completely. If desired, dip a small brush into pink luster dust; tap off excess and dab onto cookies to create pink cheeks. Using leaf tip #67, pipe frosting to create ears. Using a small round tip, pipe icing to create nose. Using edible pen or round tip, draw mouth. Place chocolate frosting into a piping bag fitted with #14 star tip; pipe along top of face and rim of hat to create hair. Store in an airtight container.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

Steps:

• Preheat oven to 350°F
• Line baking sheets with parchment paper.
• Cream together butter and sugar until light in color and fluffy in texture.
• Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
• Add eggs, mixing until blended.
• In a separate bowl, whisk together flour and baking powder.
• Add flour mixture to creamed mixture, stirring until combined.
• If dough seems dry or flakey, knead slightly.
• Scoop up ping-pong ball sized dollops of dough.
• Roll between your hands to form a 5-inch long "snake", even throughout the length.
• (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
• Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
• Place cookies 1-2 inches apart on prepared baking sheets.
• Bake 15-18 minutes, or until golden brown.
• Let rest on baking sheet 2 minutes before transferring to rack to cool.
• Enjoy!

SANTA'S BISCOTTI

Steps:

• Preheat oven to 350ºF & grease or spray a large cookie sheet.
• Mix sugar & butter till light & fluffy. Add vanilla & eggs, beat until smooth. Stir in baking mix, spices & salt till combined.
• Turn dough onto baking sheet and pat into a 10-inch by 3-inch rectangle.
• Bake for 25 minutes or until a tester comes out clean. Remove from oven and let cool for 10 minutes.
• Cut into 3/4-inch slices & place cut side up on cookie sheet. Bake for 10 minutes. Turn each piece over & bake 10 minutes more. Remove from oven & sheet & cool on a rack.
• In a small saucepan, heat chocolate chips over low heat, stirring constantly, until fully melted. (could do this in the microwave).
• Spread chocolate on 1 side of cooled biscotti or dip to coat 1/2 of length.