Nonna's Biscotti
Growing up, there was never a visit to Nonna and Nonno’s house without a plate of these special biscotti waiting for us.
Equipment
- Mixing bowls
- Mixing spoons
- Measuring spoons and cups
- Baking sheet
- Parchment paper optional - can butter the pans
- Cookie cutters optional
Ingredients
- 1 ½ cup sugar
- 6 medium eggs
- 6 cups flour
- 1 cup butter
- 1 cup crisco
- ½ cup milk warmed
- 6 teaspoon baking powder
- 2 teaspoon vanilla extract
- 2 teaspoon almond extract
- 2 cups icing sugar
- couple tablespoon milk add as needed for icing consistency
Instructions
Cookies
- In a large bowl, whisk together the sugar and eggs until well combined.
- In a separate bowl, combine the flour, butter, and Crisco. Use your hands to work the butter and Crisco into the flour until the mixture resembles coarse crumbs.
- Add the egg and sugar mixture to the flour mixture. Mix until just combined.
- Warm the milk slightly and stir in the baking powder until it has foamed up. Pour this mixture into the cookie dough and mix.
- Add the vanilla and almond extracts, and mix until a soft dough forms.
- Roll the dough into small balls or use cookie cutters to create various shapes and sizes.
- Preheat the oven to 350°F. Place the cookies on a baking sheet and bake for about 15 minutes, or until the bottoms start to turn golden.
Icing
- In a small bowl, combine 2 cups of icing sugar. Add milk gradually, mixing until the icing reaches your desired consistency.
- Once the cookies are cool, drizzle or spread the icing on top of the cookies.