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 will be a little sticky. Just add some 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.
For years I made the biscotti with hard cooked eggs, that I dyed. My mom always asked if I needed to cook the eggs. She wondered if the eggs would cook during the baking process. So I tried it a few years ago. I placed a raw, un-decorated egg on one of the biscotti “nests” and baked it with the rest. What do you know? The egg cooked in the oven when the biscotti baked. The lesson here- always listen to Mom. Saves a whole step in making this recipe. Just be gentle when you press the eggs into the dough. They are raw eggs, after all.
Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like. Because they have hard cooked eggs in them, store in fridge after cooking.
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
