Best Italian Egg Biscuits Recipes

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (3.9/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI (ITALIAN EGG BISCUITS)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper.
• In a large mixer bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough will be soft and sticky. Cover the bowl and wrap with plastic wrap. Chill at least 2 hours or overnight.
• Preheat the oven 350. Line two large baking sheets with parchment. Spray lightly with cooking spray.
• Using a medium scoop (approx. 2 tablespoons) place dough on baking sheet about an inch apart. Bake 12 minutes. These will not brown. If they turn brown you have overbaked them. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
• To make the glaze:
• Combine the confectioners' sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze is as thick as heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ITALIAN EGG BISCUITS

Steps:

• Blend sugar, cottage cheese, salt and eggs; mix well.
• Add oil, vanilla and anise extract; mix well.
• Add flour and baking powder; mix until a smooth ball of dough forms.
• Refrigerate 1 hour; divide dough into 12-18 pieces.
• Roll each piece into a 1-inch log; form a ring, pinching ends together and place on baking sheet.
• Brush with egg wash.
• Bake in 375 degree oven until golden brown, about 12 minutes.