Best Anginetti Italian Egg Biscuits Recipes

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ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (3.9/5)



Anginetti (Italian Egg Biscuits) Recipe - (3.9/5) 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 EGG BISCUITS)



Anginetti (Italian Egg Biscuits) image

How to make Anginetti (Italian Egg Biscuits)

Provided by @MakeItYours

Number Of Ingredients 13

Makes approx 45 cookies
4 cups all-purpose flour
3 ½ teaspoons baking powder
Pinch salt
1 cup sugar
½ cup solid vegetable shortening
3 large eggs
½ cup milk
2 tablespoon lemon juice (I use fresh my Mom uses the juice in the bottle)
Glaze
1 ½ cups confectioners' sugar
1 tablespoon lemon juice
Warm water

Steps:

  • Sift together the flour baking powder and salt onto a piece of wax paper.
  • In a large mixer 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 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 will be soft and sticky. Cover the bowl and wrap with plastic wrap. Chill at least 2 hours or overnight.
  • Preheat the oven 350. Line two large baking sheets with parchment. Spray lightly with cooking spray.
  • Using a medium scoop (approx. 2 tablespoons) place dough on baking sheet about an inch apart. Bake 12 minutes. These will not brown. If they turn brown you have overbaked them. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
  • To make the glaze:
  • Combine the confectioners' sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze is as thick as 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 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.

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Anginetti Italian egg biscuits are traditional Italian treats that are often made for holidays or special occasions. These biscuits are delicious, light, and fluffy with a hint of lemon flavor. They are loved by people of all ages and can be enjoyed as a snack or as a dessert with a cup of tea or coffee.

Ingredients

- 2 cups of all-purpose flour - 3/4 cup of sugar - 3/4 cup of unsalted butter (softened) - 3 tablespoons of baking powder - 1/4 teaspoon of salt - 4 eggs (room temperature) - 1 teaspoon of vanilla extract - 1 tablespoon of fresh lemon juice - 1 tablespoon of lemon zest - Optional: colored sprinkles or nonpareils for decorating

Instructions

Step 1: Preheat oven and prepare baking sheets
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Mix dry ingredients
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: Cream butter and sugar
In a large mixing bowl, using an electric mixer, cream the sugar and butter together until light and fluffy (about 2-3 minutes).
Step 4: Add eggs and vanilla extract
Add the eggs and vanilla extract to the butter-sugar mixture one at a time, mixing well after each addition.
Step 5: Add lemon flavoring
Stir in the fresh lemon juice and lemon zest into the wet mixture.
Step 6: Combine wet and dry ingredients
Slowly add the dry ingredients to the wet mixture, beating the mixture on low-speed. Mix until everything is well combined.
Step 7: Scoop dough onto prepared baking sheets
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets. Space them out evenly with about 2 inches apart.
Step 8: Bake the cookies
Bake the cookies for 12-15 minutes or until the edges turn golden brown. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Decorate the biscuits
Once the biscuits are totally cool, you can decorate them with colorful sprinkles or nonpareils if desired.

Conclusion

In conclusion, you don't have to wait for a special occasion to make Anginetti Italian egg biscuits. You can easily whip up a batch of these tasty treats whenever you crave something sweet or want to share with your family and friends. Follow the above recipe and enjoy the delicious taste of these traditional, light and fluffy Italian biscuits at any time.

Valuable Tips for Making Anginetti Italian Egg Biscuits

Anginetti Italian egg biscuits are a delicious treat loved by many people across the world. These light, fluffy cookies are perfect for any occasion, and their taste and texture can be achieved by following a few valuable tips. In this article, we will go through the steps necessary to make these delicious Italian cookies and provide you with some of the essential tips that will help you get the best results.
Invest in High-Quality Ingredients
The first step to making a great batch of Anginetti Italian egg biscuits is to invest in high-quality ingredients. Start by purchasing fresh and organic eggs, flour, butter, and sugar. High-quality ingredients will give you a better tasting cookie and they will also be easier to work with than lower quality ingredients.
Use Room Temperature Ingredients
Next, make sure that all of your ingredients are at room temperature before you begin. This is especially important for the eggs and butter, as using cold ingredients can cause the dough to be too stiff, making it difficult to work with.
Measure Your Ingredients Accurately
To ensure that your Anginetti Italian egg biscuits turn out perfectly, it is important to measure your ingredients accurately. Using too much or too little of an ingredient can significantly affect the texture and taste of the cookie. Follow the recipe carefully and use measuring cups and spoons to make sure that everything is measured correctly.
Don’t Overwork the Dough
One of the most common mistakes people make when making Anginetti Italian egg biscuits is that they overwork the dough. Overworking the dough can cause the cookies to be tough and chewy. Mix the ingredients until everything is just combined, and then stop. Resist the urge to knead the dough or work it excessively.
Chill the Dough Before Shaping It
After you have mixed the dough, it is important to chill it before shaping it. Chilling the dough will help it firm up and make it easier to work with. Wrap the dough in plastic wrap and refrigerate it for at least an hour before shaping it into cookies.
Use Powdered Sugar in the Dough
One of the secret ingredients in a great batch of Anginetti Italian egg biscuits is powdered sugar. Using powdered sugar instead of granulated sugar in the dough will give the cookies a lighter texture and a more delicate crumb.
Use Lemon or Orange Zest for Flavor
To add a burst of flavor to your Anginetti Italian egg biscuits, use lemon or orange zest. The zest will provide a bright, fresh flavor that will complement the sweetness of the cookie. Be sure to use a fine grater or microplane to grate the zest, as larger pieces can be overwhelming in the dough.
Bake the Cookies at the Right Temperature
To ensure that your Anginetti Italian egg biscuits bake evenly, preheat your oven to the recommended temperature in the recipe. Bake the cookies on the middle rack of the oven, and rotate the baking sheet halfway through the baking time to ensure even browning. Overcooking the cookies can cause them to become dry and hard, so be sure to keep an eye on them as they bake.
Cool the Cookies Before Glazing
After your cookies have finished baking, let them cool completely before glazing them. Glazing warm cookies can cause the glaze to melt and run off the cookie, resulting in a messy, uneven appearance. Once the cookies have cooled, dip them into the glaze, and then let them dry completely before serving.
Store the Cookies Properly
To ensure that your Anginetti Italian egg biscuits stay fresh, store them in an airtight container at room temperature. They will keep for up to a week. To prevent the cookies from sticking together, place a layer of parchment paper between each layer. Conclusion In conclusion, making a great batch of Anginetti Italian egg biscuits is all about using high-quality ingredients and following the recipe carefully. By investing in fresh, organic ingredients, measuring everything accurately, and not overworking the dough, you can achieve light, fluffy cookies that are sure to be a hit. Adding lemon or orange zest for flavor and using powdered sugar in the dough will make your cookies even more delicious. Remember to bake the cookies at the right temperature, cool them before glazing, and store them properly to ensure that they stay fresh for up to a week. By following these valuable tips, you can make a perfect batch of Anginetti Italian egg biscuits every time.

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