The Guardian

Tuesday, February 26, 2013


Christmas Biscotti

I love ,love, love these cookies!!! My three nieces from my brother LOVE!! theses cookies.... They are very easy to make and they will be the talk of every party!!! They are very simple to make and a great cookie for the first time baker. I have so many more biscotti recipes ....I cant wait to post them!! Ok so this recipe is as follows:

Ingredients:
3 1/2 cups of flour
1 heaping tablespoon baking powder
a splash of salt
1 stick of butter
3/4 cup sugar
3 eggs beaten
1 tablespoons of vanilla extract

Icing:
1 cup confectioner's sugar
3 tablespoons of milk ( you can use fatfree)
1 tablespoon vanilla extract
Colored nonpareil sprinkles or the famous Ice Cream sprinkles if that is all you have in your pantry

Directions
preheat oven to 350 degrees and use nonstick spray to coat the baking sheets
Combine butter,sugar,eggs,and extract until everything is fluffy. Add flour,baking powder and salt. Mix until dough is created. Then transfer dough to floured surface.mix until perfect consistency. It should be a very firm, smooth dough. Not sticky. let dough rest until you clean up instruments that were used. (15-20 minutes). cut dough to big walnut sized balls and then roll them like a gnocchi rope. I like to twist them into breast cancer bows. It is much easier and quicker to do. If you want to be creative, you can make them into the infinity sign. (figure eight) One side over, one side under. Place on baking sheet about an 1" apart. Bake for about  15-20 min, depending on how new your oven is..lol..Do not over bake. let cookies cool in a baking rack. After ALL cookies are cooked, start icing.
To make Icing: mix together confectioner's sugar, milk,and vanilla until smooth. You have to work quick, very quick. Once cookies are on bakers rack, spoon icing on the cookies....I must say you need to put parchment paper UNDER rack to grab extra icing and sprinkles. Immediately after icing about 15 cookies add the sprinkles because icing dries fast. I keep cookies in an airtight container, then I usually keep in fridge for about a week...