Italian Easter Cookies (Biscotti)
Ingredients
- 6 cups all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening (such as butter-flavored Crisco)
- 1 cup white sugar
- 4 large eggs
- 2 teaspoons anise extract
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup confectioners' sugar
- 2 teaspoons anise extract
- 2 tablespoons milk, or as needed
- ¼ cup sprinkles, or as needed
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Instructions
- Combine flour, baking powder, and salt in a large bowl.
- Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
- Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
- Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.
Source
Original recipe: View Original