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Italian Egg Biscuits

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Created by bimondi128, Date Added: Sunday, 25 March 2012
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 10 Users Voted

When I was younger, I used to spend my Sundays visiting my great Italian grandmothers. The tenement apartment house of dad’s mom’s mother was always the first stop, and no matter what time of year and no matter what time we arrived, she always had something waiting for us to enjoy. Sometimes is was as simple as a bowl of ditalini in chicken broth or a slice of store-bought pound cake. But on those special days, we would walk into her kitchen to the sights and/or smells of her infamous egg biscuits. Now, I write infamous not because they were foul-tasting or burnt to a crisp; rather, the infamy comes from the fact that nobody in my family knows how to recreate them exactly like grandma. I have two very different recipes in my possession, with varying proportions and ingredients, and my aunt has three. Never mind that the variations are so significant (the inclusion of orange juice in one is just one example), it is impossible to know the true recipe because my great grandma didn’t measure her ingredients. Even when baking, an art much like a science, she “eyeballed” everything. Despite the fact that her recipes have measurements, I never saw her measure anything, besides maybe with the occasional coffee cup. This recipe is a combination of all my grandmothers\' egg biscuits. Although it still does not produce an exact replica of those of mia nonna, they are certainly delicious.

  • Cookies:
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla
  • 1 cup corn oil
  • 1/2 cup milk
  • 6 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • Frosting:
  • 1 1/2 cups confectioner’s sugar, sifted
  • 1/4 cup milk
  • 2 teaspoons vanilla
  1. In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, beating well to combine.
  2. Sift the flour and baking powder together and stir into the egg mixture.
  3. The dough will be soft; wrap it in wax paper and refrigerate for at least one hour.
  4. Preheat the oven to 350 degrees. Lightly grease three cookie sheets.
  5. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky.
  6. Break off egg-size pieces of dough and roll or coil into balls. Place the dough balls one-inch apart on the cookie sheets.
  7. Bake for 20 minutes, or until lightly colored and firm to the touch.
  8. Transfer cookies to wire racks to cool slightly before frosting.
  9. For frosting, combine the sugar, milk and vanilla and stir until smooth.
  10. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing. Sprinkle with nonpareils, if desired.
  11. Cookies will keep in an airtight container for up to one week or frozen for up to three months.
Additional Tips

When preparing to roll the cookies, add more flour if necessary to keep the dough from sticking to the board.



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Review by Divasinthakitchen , Saturday, 06 October 2012 vote imagevote imagevote imagevote image
Love this recipe, it is exactly the like the one my mom used to make every holiday accept we would add lemon juice from real lemons into the icing sugar and lemon and orange peel to the cookie dough. ;)

Review by Melanie Ann , Wednesday, 20 March 2013 vote imagevote imagevote imagevote image
looks so good
Review by SherriB , Tuesday, 26 March 2013 vote imagevote imagevote imagevote image
Does anyone know if coconut oil and all purp gluten free flour can be substituted?
Review by LBURNS , Friday, 22 November 2013 vote imagevote imagevote image
My nonna's and mom both had different recipes, I tried this one and it is as close to what I have. They are delicious
Review by crystalcave , Sunday, 01 December 2013 vote imagevote imagevote imagevote image
This recipe is fabulous! It reminds me of the cookies I had growing up. So glad that I found it.
Review by B Nonno , Sunday, 01 December 2013 vote image
Mine did not turn out so well a little dry.
Review by BellaVita1 , Thursday, 13 February 2014 vote imagevote imagevote imagevote image
These were a big hit with family and friends. I definitely will be making these again.
Review by Kimcoll , Tuesday, 09 December 2014 vote imagevote imagevote imagevote image
Four 1/2 dozen is a lot of cookies!!
Review by TheKoob , Monday, 22 December 2014 vote imagevote imagevote imagevote image
Made these yesterday. Share them with everyone today. Got rave reviews from those who enjoyed these cookies - among my favorites. Love anything anise flavored.
Review by ahawk61 , Sunday, 28 December 2014 vote imagevote imagevote image
My grandmother also used orange juice OR white wine, believe it or not! Relish.....have never tasted another one as good as hers. This is a pretty good try

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