italian egg biscuits (anginetti)

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I love these cookies. I could eat them by the dozen and could probably demolish the entire batch in one sitting if I tried. I’m not the least bit ashamed of that…but thank goodness for self-control sometimes, right? There’s nothing complicated about the recipe so they’re perfect for those of us that like to stress bake. I’m a stress baker all the way. I’ll never try and attack something too difficult on these kinds of days though because what’s the point in stress baking if what you’re baking stresses you out more? Never is a strong word of course. I’ve totally tried to make elaborate dishes on days I want to pull my hair out. Key word: tried.

italian egg biscuits (anginetti)
makes 50 cookies
useful gadgets: stand mixer, cookie scoop

for the biscuits:
adapted from Maria Sanchez’s Sweet Maria’s Italian Cookie Tray
3 eggs
½ cup milk
2 tsp lemon extract
½ cup sugar
½ cup canola oil
3 cups flour
8 tsp baking powder

for the icing:
2 ½ cups powdered sugar
⅓ cup water
2 tsp lemon extract

topping:
white or multi-colored nonpareil sprinkles

Preheat the oven to 350°.

To make the cookie batter, combine the flour and baking powder in a medium-sized bowl and set aside. Beat the eggs, milk, lemon extract, sugar and canola oil in the bowl of a stand mixer. Slowly add the flour mixture until completely blended.

Using a 2 teaspoon cookie scoop, form balls with the dough and space about 2 inches appart on a parchment or silpat lined baking sheet. If you don’t have a cookie scoop, use about 2 teaspoons worth of cookie dough for each cookie and roll into a ball with floured hands.

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Bake for 8-10 minutes, or until the tops of the cookies are slightly browned. After the cookies are done, put them on a wire rack to cool.

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To make the icing, combine the confectioners’ sugar, lemon extract and water in a bowl. Using a hand mixer, mix on medium speed until the ingredients are well combined and have a glossy look. When the cookies are completely cooled, using your hands, dip the tops of them in the icing and place back on the cooling rack. Sprinkle with nonpareils before the icing has a chance to harden.

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 whisk away!

2 thoughts on “italian egg biscuits (anginetti)

  1. These are so delicious. When I was growing up making these was a holiday tradition. They are great with a cup of tea or glass of milk. They also taste great made with anise!

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