On Tuesday, August 10, 2004 at 10:19:28 AM UTC-4, MGot326225 wrote:
> Hello,
>
> I love those soft, yellow-cakey biscotti at Enrico Biscotti in Pittsburgh..
> Those cookies seem to be baked only once to remain soft and somewhat cakey.
> Flavored with anise & filled with almonds & cherries (not sure if candied or
> maraschino). So delish. I could eat those big cookies every morning with my
> coffee.
>
> Does anyone have the recipe that produces cookies similiar to the description
> above?
>
> Grazie!

Hi, in Italy any cookie is a Biscotti even though the real biscotti is hard.. This cookie looks like a biscotti but is soft and pillowy like an Italian egg cookie. This recipe is for the basic plain vanilla flavor but just skip the vanilla and add anise and chopped maraschino or dried cherries.


Ingredients

For the cookie:
3/4 cup salted butter (1 1/2 sticks)
1/2 cup confectioner's sugar
1/2 cup sugar
3 eggs
3 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon vanilla
For the icing and decoration:
2 cups confectioner's sugar
2 Tablespoons or more of water
2 teaspoons vanilla
rainbow sprinkles
Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, beat butter for 30 seconds or until softened.
Add sugars and beat until combined.
Add eggs and vanilla and beat until incorporated.
Add flour and baking powder and mix on low until combined.
On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2" thick (about the size of your pinky finger.) You want just enough flour so that the dough doesn't stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
Cut long roll into 5" lengths. If you have an extra bit of dough at the end that isn't long enough, just put it aside and roll with the next scoop.
Take one 5" section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
Make your icing. Mix confectioner's sugar, vanilla and enough water to get a good drizzling consistency.
Line a cookie sheet with waxed paper (for easier clean up later.)
Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
After you've dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
Allow icing to set.
Notes