Great Italian Christmas cookie (Biscotti Natalizi)

These Italian Cookies are the perfect bites of sweetness and are the perfect choice for any cookie platter, holiday or otherwise.

INGREDIENTS:

• 1/2 cup butter
• 3/4 cup granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1/2 teaspoon table salt
• 2 teaspoons lemon extract (okay to use anise or vanilla too!)

METHOD:

1. Sift flour, baking powder and salt together in a bowl. Set aside.
2. In the microwave melt butter  in a bowl.
3. Beat the melted butter  about 2 minutes.
4. Add granulated sugar and mix well.
5. Add eggs, one at a time, beating well after each addition, about 1 minute each.
6. Mix in lemon extract.
7. Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don’t overmix.
8. If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
9. Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
10.  
11. Bake at 375 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
12. Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.

INGREDIENTS:

• 3-4 Tablespoons milk
• 2 cups powdered sugar
• 1 teaspoon lemon extract (okay to use anise or vanilla)

METHOD:

1. Slowly mix milk with powdered sugar and lemon extract.
2. The glaze needs to be thick to adhere to the cookie.
3. Dip the top of each cookie into the glaze.
4. Sprinkle each cookie with nonpareils and leave them to completely dry.

Buon Mangiata!

Meet Anita Augello – The woman behind all of these Italian favorites.

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