More goodies to add to your Cookie Collection…..
FROM TOM MANTEL, HIS MOTHER’S RECIPE
Lebkuchen
Bring to a boil and cool 1 cup honey
Stir in:
¾ cup brown sugar
1 egg
1 TBSP lemon juice
1 tsp lemon zest
Sift together:
2 ¾ cup flour
½ tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 tsp nutmeg
Stir into honey sugar mixture
Mix in:
1/3 cup chopped citron
1/3 cup chopped pecans
Put in jelly roll pan and bake 25 to 30 minutes in 350 degreeoven
Score into squares while hot
While hot glaze with lemon glaze
Beat 1 egg white slightly add 1 ½ cup sifted powdered sugar & 1 TBSP lemon juice beat until smooth.
THOMAS O’GORMAN’S BISCOTTI DI NATALE
My favorite Christmas Cookie is a Biscotti flavored with anise seeds and anise extract, pistachio nuts and dried cranberries.
It’s a delightful combination of flavors that reminds me of my childhood Christmases. It’s festive looking as well.
It’s baked twice at 350 degrees, once in 3 log forms for 30 minutes and once after cooling for ten minutes and
cutting diagonally into 1-inch thick slices for 10 – 15 minutes.
They will keep in an airtight container 1 week or frozen 1 month. So delicious!
The ingredients are:
4 1/2 cups flour,
1 teaspoon each baking powder and baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups sugar
3/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon anise extract
1/2 teaspoon anise seeds
1/2 cup shelled pistachio nuts
1/2 cup dried cranberries
egg wash
Christmas in Italy doesn’t end at New Years. It goes deep into January. Decorations don’t disappear. You really get to engage the festive beauty of the season from the Vatican to small precious churches. These anise biscotti reveal the grandeur of Christmas Holy Season for me. And I treasure the memory-ladened mystery they always reveal.
Two more to add to our growing collection…..I can do a Part 3…..just saying…..