Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Cookies without Nuts
Biscotti con succo d'arancia
Biscotti con Succo d'Arancia (Italian orange cookies, with eggs, Crisco and orange juice; topped with maraschino cherries)
Originated from: Southern Italy
Occasion: Special times
Contributed by: Mrs. Angela Giulione

Printer Friendly Version

Ingredients

For cookie dough
6 large eggs
4 cups (32 oz) flour
6 teaspoons Magic baking powder
1/2 box of Crisco [1/2 lb or 225g of lard]
1 cup (8 oz) sugar
1 cup (8 oz) orange juice*

For decoration
about 1/4 cup of icing sugar (for rolling cookie dough)
Maraschino cherries in syrup (each cherry cut into 4 or 6 slices) -- optional

* Freshly-squeezed orange juice will improve the flavor of the cookies, though store-bought orange juice can be used




Directions

o Pre-heat oven 350 F degrees.

o Take Crisco out of fridge and keep at room temperature for about 1/2 hour to an hour.

o Mix four and baking powder.

o Cut Crisco into tiny slices and mix into the flour.

o Beat eggs, orange juice and sugar together.

o Combine the egg mixture with the flour mixture and work into a soft dough (if the dough is too soft add a touch more flour).

o Shape dough into a ball.

o Take a small lump of the dough the size of a golf ball.

o Roll the golf-size ball of dough in icing sugar (Repeat the process until all the dough has been used).

o Place the golf-sized balls of dough rolled in icing sugar on creased cookie sheets, making sure they are at least 2 inches apart (They'll expand).

o Using the palm of your hand flatten out the balls of dough -- just a little.

o Place a thin slice of maraschino cherry in the center of each unbaked cookie (Optional).

o Bake in a pre-heated 350 F degree oven for about 25 minutes or until the cookies are golden.

o Cool.

o Keep in fridge until needed.

o Serve at room temperature.






Notes

The cookies shown in the photo in this entry were made by Mrs. Angela Giulione who got the recipe from a co-worker back in the 1960s. At that time the recipe was known as "biscotti con oranc'. Photo: Mary Melfi.

Back to main list