Biscotti D'Inverno (Winter Cookies)

The perfect tea cookie. Light, sweet, and tasty in tea.

Makes About: 40 or 20 depending on size)

Time: 2 hours

Difficulty: 2 out of 5

Ingredients:

2/3 cup unsalted butter - softened

1/2 cup powdered sugar

A pinch of salt

1 orange - just the zest

2 egg yolks - separated

2 cups flour

1/4 cup of raw sugar

Instructions:

- Step 1 - Cream the Butter!

Cream the 2/3 cup of butter and 1/2 powdered sugar until fluffy.

- Step 2 - Add More

Mix in a pinch of salt, the zest from one orange, and 1 egg yolk.

- Step 3 - Add in Flour

Add the 2 cups of flour into the already mixed ingredients until it starts to come together.

Once the dough starts to come together, place it on the counter and knead until all the flour has been incorporated.

- Step 4 - Roll the Log

When the dough is ready, start to roll it into a log.

The log can be shorter and thicker or longer and skinnier, it just depends on the desired size of the cookies.

It may not stick really well, but once wrapped and refrigerated, it will stick more.

- Step 5 - Wrap and Refrigerate

Wrap the log in plastic wrap and place in the refrigerator for 1 hour.

- Step 6 - Egg Wash

Preheat the oven to 400 degrees F.

Unwrap the log of dough and place on a clean surface.

Whisk the last egg yolk and then brush it across the log completely.

- Step 7 - Add the Sugar

Press the 1/4 cup of raw sugar onto the egg washed log until completely covered.

- Step 8 - Slice the Log

Slice the long into 1/4 inch cookies.

Once the cookies are sliced, place them on a cookie sheet about 1/2-1 inch apart.

- Step 9 - Bake the Cookies

Place the cookies into a preheated oven for 6 minutes and then flip the cookies and bake for another 6 minutes or until lightly browned.

Once baked, place the cookies on a cooling rack and cool completely.

- Step 10 - Get a Large Cup of Tea or Coffee

Enjoy these cookies as a small snack or with a nice hot cup of tea.

Recipe found in Melissa Forti's cookbook "The Itialian Baker."