Italian cookie recipe

4 large egg whites
1 cup sugar
1 teaspoon vanilla
1 teaspoon finely grated orange zest
2/3 cup sifted all-purpose flour
6 tablespoons unsalted butter, melted

Adjust rack in center of oven and heat to 425 degrees. Lightly grease non-stick baking sheets. Whip egg whites until stiff. Gradually beat in sugar. Fold in vanilla and zest. Thoroughly fold in flour, then fold in butter.

Drop batter by teaspoonful in 3 places on baking sheet. Spread with spatula into thin squares (approximately 4 1/2 by 4 1/2 inches). Bake until slightly puffed and light brown, about 2 to 3 minutes. Remove from oven, turn cookie over with spatula and quickly roll around a 1/2-inch diameter dowel or wooden handle while pliable. If cookies harden before being removed from pan, return to oven just until softened. Remove from wooden form and continue cooling on rack. Repeat with remaining batter. Store cookies in an airtight container. Very good italian cookie recipe.

------------------

Italian Biscotti

3 large eggs
3/4 cups of sugar
2 1/2 tablespoons of butter, melted
1 tablespoon of grated orange zest
1 tablespoon vanilla
2 cups plus 1 tablespoon of all purpose flour
(I like to use unbleached)
1 teaspoon baking soda
2/3 cup whole hazelnuts
1/3 cup unblanched whole almonds

Preheat your oven to 350 degrees. Lightly grease 2 cookie sheets.
In a large bowl, beat the eggs and sugar with a wire whisk until thick and pale yellow. Whisk in butter, orange zest, and vanilla and mix well. Sift the flour and baking soda together and stir into the egg mixture, mixing well. Stir in the nuts. The dough will be sticky.
Using 2 spoons, divide the dough in half and place half the dough on a greased cookie sheet. Shape it into a flat loaf 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough. Bake for 20 minutes, or until firm to the touch. Remove from the oven and let cool for 3-4 minutes.
Transfer the loaves carefully to a cutting board and cut the loaves on the diagonal into 1/2- inch slices.
Place the cookies back in the oven and bake until the side is brown and toasty, then turn the cookie to the other side to get brown and toasty. Remove from oven and cool on cookie rack. Transfer the cookies to a rack to cool.
They will keep in an airtight container for up to a month. Very good italian cookie recipe.

--------------------

Cookie Recipe Index: Italian
site: cookie.allrecipes.com/directory/2622.asp

Peseta Bars Recipe > Italian Cookies > Secret Authentic Italian Cookie Recipe
site: www.spaghettisauceandmeatballs.com/pesetas.html


Mostaccioli Cookie Recipe - Italian Food
site: www.bellaonline.com/articles/art40122.asp


Recipe: Pignoli Italian Cookie recipe...
site: www.recipelink.com/msgbrd/board_21/1998/NOV/1729.html

Authentic Italian Cookie Recipe > Anthony's Tarelles.
site: www.spaghettisauceandmeatballs.com/tarelles.html