Published in the December 2019 edition of ‘In The Loop Magazine
Traditionally for the last 10 years my husband Nick makes his family Italian cookies, this happens annually during the holiday season. Both of his parents have past away and now it is his turn to keep the family tradition going and teach our kids and yes also me to make them….funny part of the story is when he first tried to figure out the recipe, Btw it was written on a crinkled up piece of paper and in Sicilian. After trial and error this delicious and simple recipe was figured out and so our family tradition of baking these cookies continues. Now Nick is willing to share the family recipe with all of you. Enjoy!
Ingredients:
(Nick cuts recipe in half)
Preheat oven to 350 degrees
6 cups flour
6 eggs
1 1/4 cup crisco
2 cups sugar
4 teaspoon baking powder
3/4 cup whole milk
6 teaspoons anise extract
Directions:
Mix flour, baking powder in a bowl add crisco working in by hand.
In another bowl beat eggs add sugar, milk & anise.
Combine both mixture then place in fridge for 20-30 minutes before rolling out into shapes.
Make a variety of shapes rolling out dough, circles or pretzel shape. Place on cookie sheet lined with parchment paper. Bake these approximately 18 minutes or until slightly brown on the bottom of the cookie.
Use some dough to make biscotti shape; Roll log and flatten on cookie sheet, bake approximately 20-30 min or until slightly brown, take out cut into 1/2 inch cookies and bake for another 3- 5 minutes on each side.
Cool cookies on rack. When completely cooled brush with icing and add sprinkles.
Biscotti are the softer type and great as is.
Icing: 1 1/2 box of powdered sugar, 6 teaspoons Anise extract and a few drops of water. Mix together and brush on cooled cookies. Add multi colored sprinkles. Place on rack for icing to dry.
It’s a mystery how many cookies this recipe makes, depends on size of cookie that you roll out.
Share and Enjoy!
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