Italian Christmas Biscotti
Makes 4 to 5 dozen
These are not Biscotti in the sense of the crunchy dunking Italian Biscotti, but rather they are soft buttery vanilla pillows of scrumminess. Adapted from a recipe found on The Merchant Baker. These are simple, quick and delicious to make.
3/4 cup salted butter (175g)
1/2 cup icing sugar (65g)
1/2 cup white sugar (95g)
3 large free range eggs, beaten
3 cups plain flour (460g)
3/4 tsp baking powder
1/2 tsp vanilla
For the glaze:
2 cups icing sugar (260g)
2 TBS (or more) cold water
few drops vanilla
You will also need coloured sprinkles for decorating
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready several large baking sheets which you have lined with baking paper.
Cream the butter and both sugars together until light and fluffy. Beat in the beaten eggs a bit at a time until completely amalgamated. Beat in the vanilla. Sift together the flour and baking powder. Stir this in to make a soft dough.
Scoop out the dough by half cup fulls and (on a lightly floured surface) roll into ropes roughly 1/2 inch in diameter or about the size of your pinkie. Cut into 5 inch lengths. Bring the ends together and twist lightly twice. Place on the baking sheets leaving about 2 inches in between. Repeat until you have used all the dough.
Bake for 6 to 10 minutes until set and cooked through. You won’t want them to brown. (Mine took 8 minutes just like the Merchant Baker’s did) Allow to sit on the baking trays for a few minutes to cool, then scoop off to wire racks to finish cooling.
Whisk together all of the glaze ingredients until smooth. You will want it thin enough for dipping. Dip the top sides of each cookie into the glaze and then place onto a baking tray. Sprinkle with sprinkles and continue until you have glazed and sprinkled all the cookies. Leave to set the icing and then store between layers of kitchen greaseproof paper in airtight containers. Will keep approximately 3 days.
This is a really, really nice cookie. I can see all sorts of possiblities here. I think another time I make them I might add a touch of lemon zest to the dough and some lemon juice to the glaze instead of water. Then they would be lemon drizzle biscotti. Yum! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/12/italian-christmas-biscotti.html
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