Biscotti dei Fantasmi -- Ghost Cookies Recipe

Biscotti dei Fantasmi -- Ghost Cookies Recipe

Cast a spell on your little goblins with these bewitching cookies.

When I lived in Italy 20 years ago, Halloween wasn't celebrated by Italian children. Since then, the Italians have embraced a more American tradition in All Hallows Eve. Take out your cauldron and make a batch of these ginger flavored biscotti.

Biscotti dei Fantasmi
Ghost Cookies

Ingredients

    1/2 cup sugar
  • 1/2 cup butter, room temperature
  • 1/3 cup molasses
  • 1/2 cup flour, sifted
  • 2 tsp ground ginger
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 salt

Directions

  1. In a bowl, mix the sugar and the butter.
  2. Add the molasses and mix well.
  3. Add the flour, ginger, baking powder, cinnamon, and salt.
  4. Mix and form into a ball.
  5. Cover and refrigerate at least 2 hours.
  6. On your work surface spread some flour.
  7. Roll out the dough to 1/4" thickness.
  8. Cut biscotti into ghosts with a cookie cutter.
  9. Place them on greased cookie sheet.
  10. Bake at 475F for 6 - 8 minutes, or until they are light brown.
  11. Remove from the oven and allow to cool before decorating.

Decoration

  • 3-4 cups of confectioner's sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 3-4 tbs milk
  • mini chocolate chips

Directions

  1. Mix half the sugar, vanilla, salt, 2 Tbs milk, and stir well.
  2. Add the remaining sugar and stir until mixed well.
  3. Add the remaining milk and mix well.
  4. Coat the ghosts in several layers.
  5. After the last layer of glaze, add chocolate chips for the eyes.

Bella Italian Food Recommends

Wilton Ghost Cake/Cookie Cutter Stencil Set
You can use this cutter on cookie dough, sandwiches, or cake, to make ghostly shaped cut outs. Then use the stencil to decorate; adding the word BOO, as well as the ghost's eyes and mouth.

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Content copyright © 2019 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.