(“Biscotti di Pasta
Frolla” – “Viscuotta all’Arancio”)
The cookies made with Italian shortbread that is called pasta frolla, are year around favorite breakfast cookies
for children of all ages!...
This crispy and crumbling cookie associate well with milk for the young and is a preferred companion to coffee for
the ... other generations.
The aroma of orange and the taste of butter come together making these cookies so tempting and very hard to stop
We suggest to shape the cookies in the shape of a short breadstick, but the cookies could be shaped round, square,
or in any shape and decorated with cherries, colored sprinkles, etc..
MAKES 30 BISCUITS
Make a well with the flour, place in it and combine sugar and butter.
Add eggs, salt, honey, orange zest and the tablespoon of liquor. Mix all ingredients with the help of a fork and
then using your hands knead to bring dough together. If mixture is too dry add a few tablespoons of water, if too
watery add some flour.
Do not over mix. Do not handle dough more than necessary. Refrigerate dough for 1 hour.
Prepare pan: grease and dust with flour a cookie sheet.
Cut dough in 4 pieces and each pieces in 2 parts. Knead dough to make each piece compact and shape each part into 1
½ inch roll. Cut it into pieces ( about 9 ) to form small sticks about 4 inches long and ½ inch thick, place each
piece into greased pans 2 inches apart.
Beat 1 egg, adding 1 tablespoon of water for the egg wash.
With the help of a brush go over cookies with the egg wash and bake at 350 degrees for 15 to 20 minutes or until
cookies are a golden color.
The proportions between sugar and butter can be slightly changed: to make these biscuits
more crumbly increase by half ounce each, the sugar and the butter, to make more crunchy and solid cookies use 3
whole eggs instead of the yolks