How to Make Italian Easter Cookies
- Take a mixing bowl. Add all-purpose flour into the bowl along with milk, sugar, eggs, baking soda and vegetable oil.
- Knead the flour and all the ingredients into soft dough.
- Once, kneaded well, pour a cup of wheat flour and keep it separately in a corner.
- Make small balls from the dough. At least 10 to 12 balls can be made out of this dough.
- Keep patting the extra flour on the balls to keep them from sticking to your hands.
- Now, using your hands turn the balls into a long sticks.
- Take out a shallow baking sheet. Take one stick and fold it into a spiral on the sheet. Do the same with the rest of the sticks.
- Bake these cookies in a pre-heated oven at 425 degree Fahrenheit.
- Cookies should be baked when they turn slightly brown and hard. Pull them out of the oven and place them on a separate dry sheet to cool down.
- Frosting of the cookies can only begin when the cookies are completely cool.
- Take a separate bowl.
- Pour some anise syrup in the bowl along with confectionary sugar.
- Mix them until the sugar completely dissolves in the syrup.
- One by one, dip each cookie in the syrup and sugar mixture. Make sure only the top side of the cookie gets the syrup on top of it.
- Place each of the cookies back on the dry sheet after dipping and allow it to rest in open air so it can dry.
- Sprinkle chocolate chip sprinkles on each cookie.
- Refrigerate for a few hours.
- Serve after lunch or dinner and enjoy!
Biscotti or Biscuits or Cookies were the product of the efforts of the Roman soldiers. They needed nourishing food on the road. And they discovered baking bread twice makes it nourishing and keeps it fresh for a long period of time. This twice baking of the bread was what actually resulted in the Biscotti!