ITALIAN S COOKIES / ESSE BISCOTTI
Steps:
- In a small bowl beat slightly the egg yolks, whole egg, zest and vanilla.
- In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don't over knead). Dough will be soft. Wrap in plastic and refrigerate one hour.
- Pre-heat oven to 400 F (200 C). Line 2 cookie sheets with parchment paper.
- Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, form into an S shape. Place on prepared cookie sheets and bake for 10 minutes, reduce heat to 320F (150C) and bake for another 10-15 minutes or until lightly golden. Let cool completely before serving. Enjoy.
Nutrition Facts : Calories 110 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 37 mg, Sugar 6 g, ServingSize 1 serving
ITALIAN BREAKFAST BISCUIT
Make and share this Italian Breakfast Biscuit recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Spray 8 jumbo muffin cups with nonstick cooking spray.
- Place one biscuit in each cup, and press into bottom and all the way up the side.
- Mix ricotta with Italian seasonings, and place 2 tablespoons in each cup, spreading it all around the inside.
- Scramble each egg in a bowl (custard cup works well), then pour into a muffin cup, and season with salt and pepper.
- Bake for 20 minutes until the egg is set.
- 205 calories.
Nutrition Facts : Calories 290.7, Fat 14.7, SaturatedFat 5.9, Cholesterol 173.2, Sodium 705.6, Carbohydrate 26.1, Fiber 0.7, Sugar 4.3, Protein 13.1
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