Pappadille

Michelle K.
This is my grandmother's recipe. She came to the US from Campo Basso in Italy in 1906 and settled in the South End of Stratford where she and my grandfather raised 7 children. I remember her making this recipe in our kitchen when I was very young.

Ingredients
  

  • 6 cups flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ cup Crisco
  • 6 eggs
  • 1 orange rind grated
  • 2 oranges juiced (1/4-1/3 cup)

Instructions
 

Original instructions

  • Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

Modern instructions

  • Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
  • Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
  • Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
  • Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.

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