16 Aug 2015 – Aunt Jean Flagella’s Biscotti

  • 6 eggs
  • 1 stick melted butter
  • 1 cup sugar
  • 1 tsp. orange extract
  • 1 tsp. lemon extract
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 1/2 tbsp baking powder
  • 5 1/2 cups flour
  • 1 cup silvered almonds (if desired)
  • Mix all ingredients.
  • Pre-heat oven to 350 degrees.
  • Spray cookie sheets with non-stick spray (I use the butter spray) or line with parchment paper.
  • Flour your hands & shape the dough into 5 parts. Flour a wooden board or counter top.
  • Form each portion of the dough into logs ( 10×1 1/2 inches wide).
  • Place on cookie sheets no closer than 3 inches a part.
  • Bake for 20-25 min. or until golden brown. Rotate the tray after 10 minutes.
  • Remove from the oven let them cool to the touch. Cut the cookies with a serrated knife 1/4 inches.
  • Place back in the oven  for 20 minutes until dry and crisp. Cool and store in tins.

11 Aug 2015 – Grandma Flagella’s Honey Cookie Recipe

Thanks so much Joanne!


  • 4-5 cups of flour
  • 6 eggs
  • 1/2 cup sugar
  • 1/2 pound of butter melted and cooled
  • 3 1/2 tsp baking powder
Honey Mixture:
  • 2 cups honey
  • 2 tbsp apple jelly
  • 1/2 cup white wine or pink Catawba
  • Bring to a boil and then shut it off
  • Beat eggs, add sugar and mix well.  Then add the melted butter and mix well.
  • Add flour and baking powder to mixture slowly, mixing well by hand and with a wooden spoon until soft to roll like a pie crust.  Roll out on counter top or wooden board.  Cut into strips.  Using the tines of a fork, press the long edges of each strip, and make one loop to look like a bow.
  • Deep fry until golden brown, remove and drain on paper towels.
  • Then place cookie strips in the honey mixture (from above) and put in a crock by layers. Sprinkle each layer with cinnamon and chopped walnuts. Cover the crock with a dish and aluminum foil, place in a cool dark place for at least 2 weeks.