eggs

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.

Goldenrod

Goldenrod

Goldenrod

If you have hard-cooked eggs and want a tasty way to serve them you might like Goldenrod. It’s a recipe my grandmother and mother used to make every year after Easter when we had a lot of of hard cooked eggs around. You make a white sauce and add the chopped up egg whites. Season with salt and pepper. When ready to serve pour the hot egg white mixture over toast and then put the egg yolks in a small strainer and press them through the strainer over the egg whites. The yolks turn into a powder and the end result looks quite pretty. I like it served over English muffins but you can serve it over toast, biscuits or bagels.

Goldenrod

4-6 hard cooked eggs

2 T. flour

2 T. butter

1-1 1/2 c. milk

salt and pepper to taste

2-4 slices bread, toasted

 

Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.

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