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 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.