Italian egg biscuit recipe?

I am looking for a ';moist'; egg biscuit recipe.Italian egg biscuit recipe?
Egg white is a ';drying'; component in baking. So, instead of 3 whole eggs, use 5 or 6 yoke.





Italian Egg Biscuits


3 eggs


戮 cup salad oil


4 cups flour


1 cup sugar


3 teaspoons baking powder


录 teaspoon baking soda


陆 cup milk


1 teaspoon salt


1 tablespoon lemon extract


For the icing:





Confectioners' sugar


Milk


A few drops of vanilla extract


Colored sprinkles





Mix sugar, oil, eggs and extract with beater. Gradually add the dry ingredients alternately with milk. If the dough is too sticky, add more flour. Roll on a floured board, shape into balls, or roll into 6 or 7 inch ropes and twist into ball-shaped knots. Place on a greased cookie sheet and bake at 375 degrees until light brown on the bottom (approximately 12 to 15 minutes).





Frost with confectioners' sugar icing, made by adding milk to confectioners' sugar until it reaches the proper consistency, and adding a few drops of vanilla extract for flavor. Sprinkle top of cookies with colored sprinkles while the icing is wet, if desired.Italian egg biscuit recipe?
Biscuits Recipe


In North America ';biscuit'; means a small quick bread that is made with flour, butter (or shortening), baking powder (soda), milk (buttermilk), eggs, and sometimes a small amount of granulated white sugar. The perfect biscuit is light and flaky with a golden crust. In fact, they are very similar to the British 'scone' although typically less sweet. And whereas scones are served more as a sweet, split in half and filled with jam and cream, biscuits are oftentimes served alongside a meal. They are best served warm from the oven with butter. These are excellent for making Strawberry Shortcake.


The correct mixing of the ingredients is crucial in producing an excellent biscuit. Although you can use an electric mixer I prefer to mix the dough by hand using either a pastry blender, two knives or just your fingertips. Mixing by hand helps to prevent over mixing of the dough. To begin, the dry ingredients (flour, sugar, baking powder/baking soda, and salt) are whisked together in a large bowl. Next the butter is cut into the flour until it looks like coarse crumbs. It is important that the butter be cold so when it is worked into the flour mixture it becomes small, flour- coated crumbs, not a smooth dough. This method is similar to how a pie dough is made and gives the biscuit a wonderful delicate and flaky texture. The wet ingredients are then added to the flour mixture. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. The test will be in the results. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. When the dough is mixed, gather it up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then roll to 1/2 inch (1.25 cm) thickness. Use a lightly floured cookie cutter and cut into rounds. Place on a parchment paper lined baking sheet and brush with the egg wash. Using an egg wash gives the biscuits a nice appearance and helps with browning. Biscuits need to be baked in a hot oven so the dough sets quickly thereby producing a light biscuit with a golden brown top and bottom with white sides. They are done when they are nicely browned and a toothpick inserted in the center of the scone comes out clean. The texture of the interior should be light and soft, and white in color. Cool on a wire rack. If you want crusty biscuits, cool them uncovered. If a softer crust is desired, then wrap the hot biscuits in a clean dish towel.








Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.





In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)





Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.





Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.





Makes about 12 3-inch (7.5 cm) biscuits.
Biscuit Tortoni





2 tsp. unflavored gelatin


1/4 cup cold water


1/3 cup light corn syrup


1/4 cup sugar


2 egg yolks


1/4 tsp. salt


1 tsp. pure vanilla extract


1/2 tsp. almond extract


1 tsp. coffee powder, instant


1 cup heavy cream, whipped


1/4 cup chopped pistachio nuts


1/2 cup macaroon crumbs


strawberry jam





Soften gelatin in cold water, heat corn syrup and sugar to a boiling. Stir until sugar is dissolved and stir into gelatin.





Beat egg yolks until very light and add syrup mixture gradually. Beat constantly. Cool thoroughly.





Add salt and all extracts and coffee powder. Fold in whipped cream. Add nuts and pour into small paper cups or cup cake cups. Dust top thickly with crumbs.





Freeze without stirring until firm. Dot each serving with strawberry jam.