Anginetti Italian Lemon Egg Biscuits Recipes

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ANGINETTI



Anginetti image

These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 3 dozen cookies

Number Of Ingredients 9

3/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 tablespoons olive oil
Zest and juice of 2 lemons
3 large eggs
2 3/4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup confectioners' sugar, or more as needed

Steps:

  • With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
  • Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
  • Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
  • Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
  • On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
  • Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
  • Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
  • Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

ITALIAN LEMON COOKIES (ANGINETTI)



Italian Lemon Cookies (Anginetti) image

This recipe is an Italian recipe for Italian lemon cookies. Use them for any holiday such as Christmas, Easter or weddings!

Provided by Simple Italian Cooking Blog

Categories     Dessert

Time 35m

Number Of Ingredients 12

6 eggs
1 Cup milk
2 Cups butter
2 Cups sugar
1 tsp baking soda
6 tsp baking powder
2 Tbsp pure lemon extract
7 Cups Flour (this is never exact, you may need a little less or a little more)
4 Cups Confectioners sugar ((approx - we really don't measure))
1/4 cup water
1 tsp pure lemon extract ((more or less to taste))
sprinkles (optional)

Steps:

  • Preheat oven to 350F
  • Beat eggs in large bowl
  • Add milk, butter, and sugar then beat till blended
  • Add baking soda, baking powder and lemon and beat till blended
  • Gradually add in flour and blend until a cookie dough is smooth and slightly sticky
  • Drop onto cookie sheet into cookie size and bake at 350F for 10-12 minutes, making sure not to brown them.
  • Let cool and frost when fully cooled.

ANGINETTI, ITALIAN LEMON KNOT COOKIES



Anginetti, Italian Lemon Knot Cookies image

A traditional Italian cookie served at holidays and special occasions.

Provided by Marie

Number Of Ingredients 10

5 cups of all purpose, unbleached flour
5 teaspoons of baking powder
1 cup sugar
3 eggs
one and one half cups of melted butter that has cooled down, not hot. Or you can use a vegetable shortening of your choice
1 cup of milk
a pinch of salt
zest of 1 lemon for cookie and zest of 1 lemon for icing
1 1oz. bottle of lemon extract
sprinkles of your choice

Steps:

  • If you prefer, dough can be made the day before which makes it nice and chilled to work with, or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
  • In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
  • In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
  • When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
  • Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
  • To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
  • Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
  • Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
  • Cool on racks.
  • LIMONCELLO ICING
  • One and one half cups of powdered sugar
  • Five tablespoons of limoncello Liqueur
  • zest of 1 lemon
  • TRADITIONAL LEMON ICING
  • One and one half cups of powdered sugar
  • zest of 1 lemon
  • One half teaspoon of lemon extract
  • and lemon juice to get the right consistency.
  • I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
  • After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
  • You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)



Anginetti (Italian Egg Biscuits) Recipe - (4/5) image

Provided by á-25138

Number Of Ingredients 14

COOKIES:
4 cups all-purpose flour
3 1/2 teaspoons baking powder
Pinch salt
1 cup sugar
1/2 cup solid vegetable shortening
3 large eggs
1/2 cup milk
2 tablespoon lemon juice, fresh or bottled
GLAZE:
1 1/2 cups confectioner's sugar
1 tablespoon lemon juice
Warm water
Sprinkles

Steps:

  • Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)



Anginetti (Italian Lemon Drop Cookies) Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 13

icing:
1/2 cup white sugar
6 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTI (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Provided by Kim D.

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add eggs and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well.
  • The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.
  • ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9

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