Italian Egg Biscuits. In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, beating well to combine. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky. While the cookies are still warm, dip the top of each ...
Put flour, baking powder, and sugar in large bowl. Make well in center. In small bowl combine oil, eggs, milk, and anise or lemon extract; Pour into dry ingredients.
Pre-heat oven to 350° (180° celsius). Line 2 baking sheets with parchment paper. Whisk together flour, salt and baking powder. In a medium bowl beat together egg and sugar until light and frothy. Add milk, oil and vanilla, beat well. Add flour mixture a little at a time and mix with a wooden spoon (do not beat). Remove to a lightly floured ...
Italian Egg Biscuits. Easter is coming and one cookie that is always on our Easter dessert table are these beautiful Italian Egg Biscuits. It’s been a pretty long time since I’ve actually had a traditional one with sugar, probably been over 15 years now, but I do remember that perfect texture and subtle sweetness.
Place on a greased cookie sheet and bake at 375 degrees until light brown on the bottom (approximately 12 to 15 minutes). Frost with confectioners' sugar icing, made by adding milk to confectioners' sugar until it reaches the proper consistency, and adding a few drops of vanilla extract for flavor.
Grandma's traditional Italian cookie recipes are a family treasure. She may have baked up spumoni, pizzelle, biscotti and other heirlooms for the holidays, but they're so heartwarming, you may just decide to make a batch any time of year. I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast!
You can tell them, "This recipe is 100 years old, and it's from your Mimi who made the world's best cookies." Italian Lemon Egg Biscuits Makes 72 cookies Print recipe only here. Cookie Dough: 6 cups all-purpose flour 1 1/2 cups granulated sugar 3 tablespoons baking powder 1 teaspoon salt 6 large eggs 4 tablespoons lemon extract 1 cup canola oil
In a large bowl by hand beat eggs, add sugar, oil, flavorings and milk until smooth. Add flour and baking powder. If dough is too soft to roll into balls, add more flour but just enough to make dough easy to handle.
Italian Anisette Cookies. Whether you choose to make these cookies with anise or without, they always seem to be a crowd-pleaser. Since this recipe makes a lot of cookies, they also make the perfect treats to bring along to a holiday gathering or family get-together.
Scoop dough with medium sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams). Roll out each piece in a 4-5 inch strand about 1/2 inch in diameter. Place on parchment-lined cookie sheet and form into an S shape. Brush tops of cookies with egg yolk mixture. OPTIONAL: sprinkle with sugar.