Anginetti - Italian Easter Cookies recipes
This recipe guides you through preparing Anginetti, classic Italian Easter cookies. These soft, cake-like treats are flavored with orange, vanilla, and warm spices, finished with a sweet, simple glaze, making them perfect for festive occasions or a delightful snack.
Equipment
- 1 Stand Mixer (or large mixing bowl and hand mixer)
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Wire Cooling Rack
- 1 Whisk (for preparing the glaze)
Ingredients
Main
- 3 cups of flour
- ½ cup sugar
- ¼ cup oil
- ¼ cup orange juice
- ½ stick of butter 2 Oz
- 3 large eggs
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pure vanilla extract
- ½ tsp nutmeg
- ½ tsp cinnamon
- sugar
- half & half
- sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream softened butter and ½ cup sugar until light and fluffy.
- Beat in eggs one at a time, then mix in oil, orange juice, vanilla extract, nutmeg, and cinnamon until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Drop dough by rounded teaspoons onto prepared baking sheets, or roll into small ropes and form into traditional S-shapes or knots.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set but still soft.
- While cookies cool, prepare the glaze: whisk together confectioners' sugar (the extra 'sugar' from ingredients), half & half, and optionally a dash of vanilla or orange extract.
- Once cooled slightly, dip each cookie into the glaze, coating thoroughly, and place on a wire rack to set.
- Allow glaze to fully set before serving for best results.
Notes
For optimal flavor, always incorporate fresh orange zest along with the juice; it brightens the citrus profile significantly. Ensure butter is at room temperature for proper creaming with sugar, leading to a lighter, airier dough. Be cautious not to overmix the dough once flour is added, as this can develop too much gluten and result in tough cookies rather than the desired soft, cake-like texture. Bake until edges are just set and bottoms are lightly golden, avoiding overbaking which can dry them out. For the glaze, use confectioners' sugar for a smooth finish and adjust consistency with half & half. A touch of anise extract can also elevate the traditional Italian flavor.