Italian Egg Biscuits.
For 4 Dozen(s)
PS: When preparing to roll the cookies, add more flour if necessary to keep the dough from sticking to the board.
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.