Assunta’s Italian Stuffed Biscotti
1 cup sugar
1 1/2 tablespoons baking powder
1 orange, juice and zest
1/2 cup milk
1 pound pitted dates, chopped
1 tablespoon lemon juice
1 tablespoon butter
1 cup Maraschino cherries, chopped
1 cup walnuts, chopped
20 oz. can crushed pineapple, drained
3 1/2 tablespoons milk
2 drops of extract (of your choice)
Sprinkles or jimmies (optional)
Food coloring (optional)
Prepare the dough by mixing the dry ingredients in a large bowl. Combine the eggs, shortening and remaining wet ingredients into the flour. Combine all the ingredients and form it into a ball. This can be done in a food processor or by hand. The dough will be soft. Wrap it in wax paper and refrigerate for 1 hour.
Roll the dough in long strips similar to a strudel; about 15” x 4 1/2”. Place the dough on a cookie sheet covered with parchment paper. Place the filling in the center and overlap, tucking the seam under.
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
You can also just dust them with confectionary sugar. http://turosdolci.wordpress.com/2010/06/24/assunta’s-italian-stuffed-biscotti/