Aunt Jennie Rochester's Biscotti Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 c. flour
5 T baking powder
Anise seed, anise oil or vanilla- use a little bit
1 pinch of salt
6 eggs beaten- add some yellow food dye to them
2 c. sugar
1 c. oil
1 c. milk
For the icing:
powdered sugar
milk
vanilla
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Directions: |
Directions:Put dry ingredients together
Make a hole in the center in order for the wet ingredients to be mixed in
Mix wet ingredients together
Then, put in the hole of the flour mixture
Add more milk if the dough is too crumbly
Add more flour if the dough is too sticky
Divide the dough by taking a piece about double the size of the length of your hand. Place on a lightly greased cookie sheet and shape into a loaf. Flatten the top of this loaf and brush with milk. Repeat. You can bake 2 of these on 1 cookie sheet.
Bake at 350 until lightly browned. Insert tooth pick in center to test for doneness. When toothpick is clean, cookies are done. Do not make these loaves too thick, they take longer to bake through the center.
When cool. Ice the loaves. Slice each loaf the width of your finger.
For the icing:
Mix it all together- add food coloring if you'd like
Drizzle the icing on the cooled cookies |
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Number Of
Servings: |
Number Of
Servings:5-6 dozen cookies |
Preparation
Time: |
Preparation
Time:15 minutes, icing and slicing another 15- 20 minutes |
Personal
Notes: |
Personal
Notes: Marci
This was given to me from Pap's sister over the phone and she was getting frustrated when I was asking her for the exact measurements so I didn't press her too much. They are a softer biscotti unlike the ones your mom makes in which Auntie Flo gave us that recipe.
I don't have measurements for the icing. Aunt Jennie just told me I would know when I reached the right consistency. Sometimes I did , sometimes I didn't.
Good luck. I love these cookies they are so much softer.
Love Squig
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