Friday, August 27, 2010

Italian Egg Biscuits

I am playing with recipes to recreate this packaged cookie called iced taralli that I used to eat regularly in Victoria. What?! Packaged cookies?! Regularly?!


There was always access to it, a few packages on supply at home, one or two in the desk's drawer at the office, in the purse (you do have emergency essentials in your purse, don't you?) I first discovered this, of all places, at London's Drugs (a chained drugstore in Canada). And for my friends who don't live in North America, don't worry, I don't do drugs. A drugstore is not a place where they sell drugs. It's like a pharmacy. But more! Aside your regular medication, you'd also find toiletries, and a whole lot of other things like socks and bras, pots and pans, canned fish and chocolate. And if luck is on your side, you'd also find this taralli!

I really love the summer in Lyon as opposed to the cool summer in Victoria where there are very few days of sunshine. And I can actually wear summer clothes INDOOR! The warm season is long and we can spend a lot more hours outside. Yesterday evening we had dinner at our friends Vincent and Gaël's where we sat out on the terrace until close to midnight.

Vincent grilled duck meats, sausages, prawns and pork on the barbeque, and Gaël made a caprese and a Greek salad. I made a tiramisù (recipe here) as well as these Italian egg biscuits. They stayed in oven ranging from 10 to 30 minutes and they all turned out good in different stages of softness. The ones that baked longer became crispier and more like the iced taralli I was hoping to replicate.

Italian Egg Biscuits Recipe

Ingredients :
Biscuits :
¾ cup of sugar
½ cup butter, melted
2 large eggs
¼ cup milk
1 teaspoon of vanilla extract
2 ¾ cups of flour
2 ½ teaspoons of baking powder
¼ teaspoon of salt

Glaze :
1 cup confectioners sugar
4-5 teaspoons of lemon juice
colored sprinkles

1. Beat butter and sugar together until blended, then beat in eggs, milk, and vanilla.
2. In a separate mixing bowl, combine the flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients.
4. Bake at 325 degrees F, from 10 - 25 minutes depending on how crunchy you want your biscuits to be.
5. Transfer biscuits to a cooling rack and allow them to cool for 10-15 minutes.
6. To make the glaze, whisk together the confectioners sugar and lemon juice in a bowl.
7. Drizzle the glaze over the egg biscuits and sprinkle with sprinkles before the glaze hardens.

Bon appetit!


Anonymous said...

Merci de ne pas avoir mis la photo en maillot de bain :)

Andrew Parfett said...

I think your taralli looks better than the "store-bought"!

Your description of the weather in France, and all the pictures you post of people eating outside, with a pool in the background, and making me think of immigrating......of course my French would need to get beyond the reading-the-cereal-box level.

Danielle said...

Excellent cookie! Very moist & my family loved them!!