Italian Breakfast Biscuit Recipes

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ITALIAN S COOKIES / ESSE BISCOTTI



Italian S Cookies / Esse Biscotti image

A fast and easy to make Italian S Cookie. These simple Biscuits go perfect with a cup of coffee or tea. Have them for Breakfast or Snack.

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 30m

Number Of Ingredients 8

3 egg yolks
1 whole egg
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup + 2 1/2 tablespoons butter ((softened))
3/4 cups + 3 tablespoons sugar
pinch salt

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



Italian Breakfast Biscuit image

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

1 (16 1/2 ounce) package large refrigerated biscuits (like Grands!)
1 cup part-skim ricotta cheese
2 teaspoons italian seasoning
8 medium eggs
salt
pepper

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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