Rita Ricci’s Cookies – Biscotti di Margherita Ricci Recipe
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Category: |
Category: |
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Cookies |
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Ingredients: |
Ingredients: 4 large eggs
1-1/2 cups sugar
2 teaspoons vanilla
1 cup vegetable shortening, melted
1/2 cup milk
6 cups King Arthur unbleached, all-purpose flour
2 tablespoons baking powder
1 tablespoon fresh lemon juice
2 tablespoons grated lemon zest
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Directions: |
Directions:1. In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light colored. Add the melted shortening and milk, beating well. Sift the flour and baking powder together and stir into the egg mixture. Stir in the lemon juice and zest, mixing well. The dough will be soft; wrap it in wax paper and refrigerate for 1 hour to make it easier to handle.
2. Preheat the oven to 350°. Lightly grease 2 cookie sheets.
3. Place the dough on a well-floured surface. Break off egg-sized pieces of dough and roll each piece into an 8-inch rope. Bring the ends together, pinch to seal, and twist to form a figure 8(or can also be shaped into knots). Place the twists 1 inch apart on the greased cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch.
4. Transfer the cookies to wire racks to cool slightly before frosting.
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Frosting |
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Ingredients: |
Ingredients: 1-1/2 cups confectioners’ sugar, sifted
1/4 cup milk
2 teaspoons vanilla
Red or green food coloring, optional
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Directions: |
Directions:1. Combine the sugar, milk and vanilla and beat until smooth. Add food coloring if desired.
From the kitchen of: his grandmother Rita Ricci |
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