anisette for the lemon extract or do you have another recipe for italian anise cookies? Finally, can I make these in a loaf and slice as well? I missed the cooking lesson my Auntie Dora gave my sisters - none of us could get the texture right-and your recipe was as close to hers as I have seen. Easter won't be the same without these cookies. Grazie.
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ISO: ISO: buonappetito: would you kindly re-post your recipe for italian lemon cookies? Also, can I sub
- Thread starter dianem
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buonappetito
Well-known member
Perhaps the Lemon Drop Cookies?
I am thinking that you could indeed slice. Anise ... not sure as it would lose the right lemon punch but could be a great variation.
Lemon Drop Cookies
If using frozen cookies, frost them just before serving.
1 Cup Granulated Sugar
1/2 Cup Shortening
6 Eggs
1 Teaspoon Lemon Extract
4 Cups Flour
1 Teaspoon Grated, Chopped Lemon Zest
2 1/2 Teaspoons Baking Powder
Dash Of Salt
For Icing:
2 Cups Powdered Sugar
Fresh Lemon Juice
Preheat the oven to 350 degrees F. Either lightly grease two baking or cookie sheets, or use silicon sheets on them. In a large bowl, cream together the sugar and shortening. Add the eggs, lemon extract and grated lemon zest, and mix well. Stir together the flour, salt, and baking powder. Add this dry mixture to the bowl with the eggs and mix well. Roll the dough into small balls about 3/4 inch big, and place on the baking sheets at least 1 to 2 inches apart. Bake the cookies for 10 to 15 minutes. Cool on a wire rack.
In a medium bowl with an electric mixer, beat together the powdered sugar and a tablespoon or two of lemon juice. Only add as much lemon juice as is needed to make an icing that will coat the cookies. With a small spoon, drizzle the icing over the cookies, allowing it to run down the sides. Let sit out for an hour or two until set. Store in an airtight container.
Buon Appetito!
I am thinking that you could indeed slice. Anise ... not sure as it would lose the right lemon punch but could be a great variation.
Lemon Drop Cookies
If using frozen cookies, frost them just before serving.
1 Cup Granulated Sugar
1/2 Cup Shortening
6 Eggs
1 Teaspoon Lemon Extract
4 Cups Flour
1 Teaspoon Grated, Chopped Lemon Zest
2 1/2 Teaspoons Baking Powder
Dash Of Salt
For Icing:
2 Cups Powdered Sugar
Fresh Lemon Juice
Preheat the oven to 350 degrees F. Either lightly grease two baking or cookie sheets, or use silicon sheets on them. In a large bowl, cream together the sugar and shortening. Add the eggs, lemon extract and grated lemon zest, and mix well. Stir together the flour, salt, and baking powder. Add this dry mixture to the bowl with the eggs and mix well. Roll the dough into small balls about 3/4 inch big, and place on the baking sheets at least 1 to 2 inches apart. Bake the cookies for 10 to 15 minutes. Cool on a wire rack.
In a medium bowl with an electric mixer, beat together the powdered sugar and a tablespoon or two of lemon juice. Only add as much lemon juice as is needed to make an icing that will coat the cookies. With a small spoon, drizzle the icing over the cookies, allowing it to run down the sides. Let sit out for an hour or two until set. Store in an airtight container.
Buon Appetito!
buonappetito
Well-known member
My Mother's Anise Biscotti Also
Anise Biscotti
2/3 Cup Blanched Almonds
1 Tablespoon Anise Seeds
1 Tablespoon Anise or Almond Flavoring
1/2 Cup Unsalted Butter, Softened
2 Eggs
3/4 Cup Granulated Sugar
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
Pinch of Salt
Granulated Sugar For Topping
Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Turn the oven down to 325 degrees F.
Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground anise seeds and flavoring of choice to the butter mixture and mix until completely blended. Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Sprinkle with the granulated sugar. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes.
Using a serrated knife, slice into 1/2 inch thick wagers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.
Buon Appetito!
Anise Biscotti
2/3 Cup Blanched Almonds
1 Tablespoon Anise Seeds
1 Tablespoon Anise or Almond Flavoring
1/2 Cup Unsalted Butter, Softened
2 Eggs
3/4 Cup Granulated Sugar
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
Pinch of Salt
Granulated Sugar For Topping
Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Turn the oven down to 325 degrees F.
Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground anise seeds and flavoring of choice to the butter mixture and mix until completely blended. Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Sprinkle with the granulated sugar. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes.
Using a serrated knife, slice into 1/2 inch thick wagers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.
Buon Appetito!
buonappetito
Well-known member
Nonna Lina's Easter Ciambellone
Hmmm ... I wonder if this is more what you are thinking about. This is my grandmother's recipe but like most Italian Nonna's - she rarely meaures. And of course she makes enough to feed the neighborhood, so this is the best attempt my mother and I had at gathering her measurements. So I guess this is my disclaimer if it does not turn out. I have yet to make this.
Ciambellone
This is a traditional Easter Bread recipe that is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee.
12 Cups Flour
6 Eggs
2 Teaspoons Vanilla
2 Cups Of Sugar
2 Cups Of Milk
2 Teaspoons Cinnamon
1 Cup Crisco Oil
2 Cups Milk
2 Teaspoons Baking Powder
Zest From 1 1/2 Lemons, Finely Chopped
Garnish:
Milk
Granulated Sugar
Colored Sprinkles
Make a mound with the flour on a board or the counter, creating a well in the center. Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour at the sides. Continue to mix until all the ingredients are combined. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils. Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350 degree F. oven for about 40 minutes or until golden in color.
Note: Do not freeze if you have used the colored sprinkles, as the colors will run when defrosted.
Nonna Lina © 2003
http://www.nonnalinaskitchen.com/recipes/pane/ciambellone.htm
Hmmm ... I wonder if this is more what you are thinking about. This is my grandmother's recipe but like most Italian Nonna's - she rarely meaures. And of course she makes enough to feed the neighborhood, so this is the best attempt my mother and I had at gathering her measurements. So I guess this is my disclaimer if it does not turn out. I have yet to make this.
Ciambellone
This is a traditional Easter Bread recipe that is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee.
12 Cups Flour
6 Eggs
2 Teaspoons Vanilla
2 Cups Of Sugar
2 Cups Of Milk
2 Teaspoons Cinnamon
1 Cup Crisco Oil
2 Cups Milk
2 Teaspoons Baking Powder
Zest From 1 1/2 Lemons, Finely Chopped
Garnish:
Milk
Granulated Sugar
Colored Sprinkles
Make a mound with the flour on a board or the counter, creating a well in the center. Using a fork or your fingers, begin alternating the liquid and other dry ingredients into the well, mixing into the flour at the sides. Continue to mix until all the ingredients are combined. Begin to knead the dough and continue until it is smooth. Divide into 4 equal parts and shape into coils. Brush the tops lightly with the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350 degree F. oven for about 40 minutes or until golden in color.
Note: Do not freeze if you have used the colored sprinkles, as the colors will run when defrosted.
Nonna Lina © 2003
http://www.nonnalinaskitchen.com/recipes/pane/ciambellone.htm
oops. amount of flavoring. Other recipes are chintzy on the anise. As to measuring, that was why
my sisters and I needed a lesson (the one I missed) - Auntie Dora said 4 cups of flour but by the time she was done incorporating more to get the texture she wanted, it was more like 5 cups, maybe 6 - who knows? No one ever counted! Anyway, these are wonderful and I appreciate your time.
my sisters and I needed a lesson (the one I missed) - Auntie Dora said 4 cups of flour but by the time she was done incorporating more to get the texture she wanted, it was more like 5 cups, maybe 6 - who knows? No one ever counted! Anyway, these are wonderful and I appreciate your time.