Grandma Genevieve Pirelli's Victorian Double-Baked Neapolitan Tea Biscuit Recipe
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Category: |
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Ingredients: |
Ingredients: 6 Eggs
1 cup Sugar
1 teaspoon Anise flavor
1 teaspoon Vanilla
1 stick Butter
4 teaspoons Baking Powder
3 1/2 cups Flour, sifted
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Directions: |
Directions:Preheat oven to 350 degrees F.
In a large bowl, (use a modern electric mixer at medium speed if you like), beat together butter and sugar until well blended. Add eggs, anise and vanilla extract. Beat until smooth.
In a small bowl, combine flour and baking powder. Sift into wet ingredients and lightly beat until dough is formed.
On a floured surface, knead dough into a ball and cut in half. Press each ball into a 10x4 loaf and place each on a buttered cookie sheet. Use 2 cookie sheets.
Bake about 30 minutes or until golden brown. Remove from oven, let cool on cookie sheets for 5 minutes. Cut each loaf DIAGONALLY with a sharp knife into 1/2 inch wide slices, roughly 1-1/2 fingers thick. Return them to cookie sheets, cut side UP, and bake 10 MINUTES MORE PER SIDE. (This technique is known as double baking)
Let cool on wire racks. Serve with tea, espresso, cappuccino, etc. |
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Personal
Notes: |
Personal
Notes: The Pirelli family came to Connecticut from Caserta, a suburb of Naples, Italy, in late Victorian times. The youngest daughter of the large family was Genevieve, my grandmother, who lived to be 93 This is the family's original recipe for "Biscotti," Neapolitan tea biscuits, which were quite popular in Victorian times and have captured the public's imagination at some of the better Italian restaurants today, where they are served with espresso for dessert. Please enjoy them in good health: they didn't hurt grammie! The old-time Italians called them "anisettas," because they were made with anisette, which in English is anise.
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