Anginettes (Italian Cookies)
Anginettes are traditional Italian cookies, light and tender with a hint of lemon and a subtle sweetness. Their soft, chewy texture makes them perfect for festive occasions or a delightful treat with coffee. These cookies are ideal for those who enjoy citrus-flavored baked goods with a tender crumb.
Ingredients
Instructions
- Cut together the flour and butter using a pastry blender until crumbly.
- Stir in the sugar and baking powder.
- Add eggs, milk, lemon juice, and zambuca to the mixture and combine to form a dough.
- Form the dough into a ball, wrap, and chill in the refrigerator for 30 minutes.
- Roll out the chilled dough into ropes and tie into knots.
- Bake at 325°F (160°C) for 15 to 20 minutes until lightly golden.
- Ice the cooled cookies with a glaze or icing of your choice.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or almond extract to the dough. If you don't have zambuca on hand, you can substitute it with anise-flavored liqueur or even omit it altogether. Ensure the butter is softened for easier blending with the flour. Also, rolling the dough into thinner ropes results in crispier cookies.
Serving Suggestions
Anginettes are delightful on their own or served alongside coffee or tea for a charming afternoon treat. They also pair beautifully with a fruit compote or a scoop of gelato. For a festive touch, consider dusting them with powdered sugar or drizzling with a simple lemon glaze for added sweetness.
Storage & Reheating
Store leftover anginettes in an airtight container at room temperature for up to a week. If you'd like to keep them fresh longer, consider freezing them. To reheat, simply place them in a preheated oven at 300°F (150°C) for about 5 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Anginettes (Italian Cookies) contains roughly 35 calories, with 1g protein, 7g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain lightness, consider using a 50/50 blend of whole wheat and all-purpose flour.
How can I make these cookies gluten-free?
To make gluten-free anginettes, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the structure, and adjust the baking time as necessary.
What can I use instead of lemon juice?
If you don't have lemon juice, you can substitute it with vinegar or an equal amount of orange juice for a different flavor profile. This will still add acidity to the dough and balance the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).