|The Fine Art of Italian Cookin|
|by Giuliano Bugialli|
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of...
Results 1 - 10 of 31 for italian egg biscuit
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In a large bowl by hand beat eggs, add sugar, ... butter, 2 cups confectioners sugar, 1 teaspoon lemon flavor and enough milk to make frosting spreadable.
Put flour, baking ... bowl combine oil, eggs, milk, and ... warm, dip into glaze icing: 1 tsp. anise extract Add enough boiling water to make thin icing.
Mix all ingredients ... hour. Then roll into balls or as desired. Brush top of biscuits with beaten egg yolk. Bake at 350 degree oven for 15 to 20 minutes.
Place flour and dry ingredients in large bowl. Make well in the center. Add remaining ingredients. Mix well gradually mixing in the surrounding ...
Mix flour and other ingredients to form a sticky dough. Roll into small balls 2 inches. Place on ungreased cookie sheet and bake in 400 degree oven ...
Mix baking powder ... Add well beaten eggs, one at ... browned. Let cool. Makes 40-60 cookies (hard biscuits) which are great for dunking in coffee or wine.
Toast almonds in ... the liquor. Beat egg whites with salt ... be kept in the freezer for 3 months if covered with foil over the plastic wrap. Serves 12.
Preheat oven to ... powder, sugar and Italian seasoning. Cut in ... cottage cheese and eggs. Mix just ... 2 inch round biscuit cutter, cut out ... biscuits, 120 calories each.
Beat sugar with butter, add eggs. Mix in ... at 350 degrees. Slice diagonally, put back in the oven to toast if desired. These are great coffee dunkers.
Beat eggs and sugar thoroughly, ... slices. Place slices on greased sheet and bake 5 minutes on each side until browned. (Texture like rusks.) Yield 16 slices.
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