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.