Easter

Easter Egg Biscotti

Easter Egg Biscotti

I get so many requests for this recipe, I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me.  I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.

 

The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an indent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes.

The dough is a little sticky. Just add a little flour to your fingers when shaping the dough, if needed.

The original recipe calls for shortening. I make them with butter, instead. If you use butter in the dough- chill it before baking.

Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like.

Easter Egg Biscotti

1 c. shortening or butter- I use butter*

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

24-30 eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.

* If using butter- chill dough a couple of hours before baking.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

 

Cooling down

Easter Egg Biscotti

Easter Egg Biscotti

We made these in an Easter Baking class last night. Everyone enjoyed them. I get so many requests for this recipe, I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me.  I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.

 

The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an intent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes. Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like.

 

Easter Egg Biscotti

1 c. shortening or butter- I use butter*

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

24-30 eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.

* If using butter- chill dough a couple of hours before baking.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

Honey Bunnies

Honey Bunny

If you are looking for a fun dish to serve for Easter, you might want to bake a batch of bunnies. The honey sweetened yeast dough, is rolled into ropes, and then the ropes are formed into these bunny shapes. Once the rolls are baked, they are brushed with a mixture of warm honey and melted butter. This is also a fun recipe to make with kids. I make them every Easter. Sweet and so cute, they are sure to be a hit when you make them.

The dough is chilled before rolling, so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.

 

Honey Bunnies

 4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter

2 eggs

Raisins, optional

Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.

In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll one piece of dough into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and one inch pieces to form ears and tail. Place the body on greased cookie sheet and then place the head next to the body, making sure they are touching. Place ears and tail on the bunny, making sure they make good contact with the rest of the “bunny”. I tuck them under a little. Repeat with the remaining dough. Let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes, if you like. Brush with additional glaze before serving, if desired. Makes 15 bunnies.

 

Dough is rolled out and cut into pieces for each of the bunny parts

Dough is rolled out and cut into pieces for each of the bunny parts

Unbaked bunny

Unbaked bunny

A colony of rabbits!!

A colony of rabbits!!

Brushing baked bunnies with honey/butter glaze

Brushing baked bunnies with honey/butter glaze

 

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

These rolls are a nice addition to your Easter breakfast or dinner. They are easy to make and taste better then anything you are likely to find at the store. I could tell you that you can also freeze leftovers, but who are we kidding? There aren’t going to be any leftovers.

Hot Cross Buns

 2/3 c. sugar

1 t. salt

2 packages active dry yeast

About 5 cups bread flour

1 ½ c. milk

½ c. butter

2 eggs

1 c. raisins

Icing

¾ c. powdered sugar

1 T. milk

In bowl combine sugar, salt, yeast and about 1 ½ c. flour. Heat together milk and butter until very warm. Beat milk mixture into to flour mixture and beat 2 minutes with electric mixer. Beat in 1 egg and 1 cup flour and beat 2 more minutes until batter thickens. Stir in raisins and enough additional flour to make a soft dough. Turn dough onto a floured surface and knead until smooth, about 10 minutes. Place dough in greased bowl, turning to grease top, cover with a towel and allow to rise in a draft free place until doubled in bulk, about 1 hour.

Place dough on floured surface and divide into 15 equal pieces. Cover with towel and lest rest 15 minutes. Meanwhile grease a 9×13 inch pan. Form dough into smooth balls and place in prepared pan. Cover and let rise until doubled, about an hour. Preheat oven to 350 degrees. Beat remaining egg. Cut a cross in each bun and brush with the egg. Bake for 25 minutes or until buns are golden. Remove buns to wire rack to cool 15 minutes. Make frosting, place in decorating bag and pipe onto buns. Makes 15.

Easter Egg Biscotti

Easter Egg Biscotti

Easter Egg Biscotti

I get so many requests for this recipe I decided to post it again. I got this recipe from Rose Dieglio. Rose was the mother of my best friend when I was a kid. I looked forward to them every Easter. I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.

 

 

Easter Egg Biscotti

1 c. shortening or butter- I use butter

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

Hard cooked eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they grow. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

 

Honey Bunnies

Honey Bunny

Honey Bunny

I make these sweet rolls every year for Easter but they are so good you can enjoy them any time. Sweet and so cute they are sure to be a hit when you make them. The dough is chilled before rolling so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.

 

Honey Bunnies

 4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter

2 eggs

Raisins, optional

Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.

In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes. Brush with additional glaze before serving, if desired. Makes 15 bunnies.

Roll dough out into a rope

Roll dough out into a rope

Cut dough into pieces for the bunny

Cut dough into pieces for the bunny

Assemble into bunny shapes

Assemble into bunny shapes

Let bunnies rise before baking

Let bunnies rise before baking

Brush baked bunnies with warm honey glaze

Brush baked bunnies with warm honey glaze

 

 

 

 

Easter Egg Biscotti

Easter Egg Biscotti

Easter Egg Biscotti

When I was growing up one of my best friends was Debbi Dieglio. We shared many fun times. Every Easter Debbi’s Mom, Rose, would make these wonderful biscotti with a colored egg baked in the middle and drizzled with a powdered sugar glaze. These are not the hard biscotti you might be more familiar with but something more correctly called viscotta. Think of them as a big cookie. Over the years I have become “The Easter Judi” making dozens of them and giving them to friends and family. Wanted to share the recipe with you today. I really think you’ll love them. Because they contain eggs- keep refrigerated.

Easter Egg Biscotti

1 c. shortening or butter- I use butter

1 ½ c. sugar

4 eggs

5 t. baking powder

1 t. salt

2 t. vanilla

1 c. milk

6 c. flour

Hard cooked eggs, plain or dyed

Powdered sugar glaze

Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they grow. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30.

Sugar glaze

2 c. powdered sugar

2-3 T. milk or orange juice

1 t. vanilla

Food coloring, if desired

Mix together until smooth and of drizzling consistency.

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