These traditional Italian Easter Cookies are a sweet biscuit with a confectioner's glaze. Here is my version of our family recipe.
- Servings: 32
Ingredients:
| Cookie Dough: | |
| 5½ cups | All-purpose Flour |
| 1½ Tbsp | Baking Powder |
| 6 | Large Eggs |
| 1½ cups | Granulated Sugar |
| 12 Tbsp | Unsalted Butter, 1 ½ sticks), melted and cooled |
| 2 Tbsp | Vanilla Extract |
| ¼ tsp | Almond Extract |
| 3 drops | Yellow Food Coloring |
| 1 cup | Confectioner's Sugar, for dusting board and hands |
| Icing: | |
| 3 cups | Confectioner's Sugar |
| 4 Tbsp | Half & Half, or heavy cream |
| 1 tsp | Vanilla Extract |
| ½ tsp | Lemon Extract, or a few drops fiori di sicilia* |
| Multicolored Candy Decorations, nonpareils |
Directions:
1. MAKE THE DOUGH: In a large bowl, combine the flour and baking powder and whisk together. Set aside.
2. In the bowl of a stand mixer, whisk together the eggs by hand.
3. Set the mixer bowl with the beaten eggs onto the stand. On medium speed add the granulated sugar in a steady flow.
4. Continuing on medium speed, add the melted butter, vanilla and almond extract and yellow food coloring.
5. On low speed add the flour mixture in 1/4 cup increments until a soft dough forms. The dough will be soft and sticky.
6. Refrigerate the dough for 1 hour or preferably overnight.
7. Preheat the oven to 350 degrees. Arrange 2 racks in the middle of the oven. Line 4 cookie sheets with parchment paper (reuse for second batch). On a surface or Silpat mat dusted with confectioners' sugar, turn out the dough and knead lightly for 1 minute. Dust your hands with the confectioners' sugar so the dough does not stick.
8. Use a large bench scraper to break off pieces of dough; work with a small piece of dough at a time. Roll each piece into a 4.5 to 5" rope about 3/4 inch thick. Form into a crossed ribbon and push the knot down even with the cookie with the ball of your thumb. Arrange 9 cookies on each cookie sheet. Bake 2 sheets at time for 10-15 minutes or until the cookies are puffed and just turning golden brown. Cool for 15 minutes before icing.
9. MAKE THE ICING: In a small sauce pan on very low heat, whisk together the icing ingredients until JUST warmed. Do not over heat. Use the icing immediately. You may have to reheat while icing the cookies to keep the liquid consistency. The icing hardens very quickly! Paint or drizzle each cookie with icing and immediately sprinkle with nonpareils. Ask someone to help with this step if you can. If the icing hardens the nonpareils will NOT stick.
10. Store the cookies in an even layer between sheets of wax paper in a tin or plastic container.
*Flora Di Sicilia is sold exclusively by King Arthur Flour in the Bakers Catalog online or in print. The flavor is vanilla with lemon and orange accents. A few drops are all you need.
2. In the bowl of a stand mixer, whisk together the eggs by hand.
3. Set the mixer bowl with the beaten eggs onto the stand. On medium speed add the granulated sugar in a steady flow.
4. Continuing on medium speed, add the melted butter, vanilla and almond extract and yellow food coloring.
5. On low speed add the flour mixture in 1/4 cup increments until a soft dough forms. The dough will be soft and sticky.
6. Refrigerate the dough for 1 hour or preferably overnight.
7. Preheat the oven to 350 degrees. Arrange 2 racks in the middle of the oven. Line 4 cookie sheets with parchment paper (reuse for second batch). On a surface or Silpat mat dusted with confectioners' sugar, turn out the dough and knead lightly for 1 minute. Dust your hands with the confectioners' sugar so the dough does not stick.
8. Use a large bench scraper to break off pieces of dough; work with a small piece of dough at a time. Roll each piece into a 4.5 to 5" rope about 3/4 inch thick. Form into a crossed ribbon and push the knot down even with the cookie with the ball of your thumb. Arrange 9 cookies on each cookie sheet. Bake 2 sheets at time for 10-15 minutes or until the cookies are puffed and just turning golden brown. Cool for 15 minutes before icing.
9. MAKE THE ICING: In a small sauce pan on very low heat, whisk together the icing ingredients until JUST warmed. Do not over heat. Use the icing immediately. You may have to reheat while icing the cookies to keep the liquid consistency. The icing hardens very quickly! Paint or drizzle each cookie with icing and immediately sprinkle with nonpareils. Ask someone to help with this step if you can. If the icing hardens the nonpareils will NOT stick.
10. Store the cookies in an even layer between sheets of wax paper in a tin or plastic container.
*Flora Di Sicilia is sold exclusively by King Arthur Flour in the Bakers Catalog online or in print. The flavor is vanilla with lemon and orange accents. A few drops are all you need.
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