Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Sweets
Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
in Vino Rosso
Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir
2005 Sauvignon Blanc
2005 Glissando
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Biscotti or Nona Zurlo's "Cement" Cookies
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Nona Zurlo learned to bake these cookies, a common Genovese dessert, in
her home town of Lavagna, and it remained our principle dessert during her
lifetime. Aunt Gwladys who was Welsh learned to love them.
1/2 cup, unsalted butter
1 cup, sugar
3 eggs, unbeaten
1/2 teaspoon, vanilla
3 cups, flour
3 teaspoons, baking powder
1/2 teaspoon, anise seed
2 tablespoons, grated lemon peel
1/2 cup, slivered almonds
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Cream butter and sugar, then add eggs one at a time, beating only enough
to blend in the eggs thoroughly.
Add vanilla.
Sift together flour,
baking powder, and salt and add slowly to creamed mixture.
Stir in lemon
peel, anise seed, and nuts and blend well.
Kneed mixture into ball of
dough.
Divide dough into 3 parts and shape each part into a long roll about 1
1/2" in diameter.
Place rolls onto greased cookie sheet several inches
apart and flatten rolls so that they are more oblong in cross section.
Bake rolls at 350 degrees for 15 minutes, then remove from oven and slice
rolls crosswise in 3/4-inch slices.
Lay cut side down on cookie sheet,
return to oven and bake an additional 15 minutes.
Turn cookies on other
side and repeat baking for another 15 minutes.
Makes about 4 dozen
cookies.
Note: These cookies are very hard. They are best eaten after soaking in
coffee or wine. You may also add raisins or currents to the cookie
dough. Cranberry and raisins make for an especially nice Christmas cookie.
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