Cookies "Anguinetti"

Votes: 4

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 36 pcs.

Soft and light lemon cookies in the form of miniature buns covered in sugar icing. They originate from southern Italy, and although their history is largely unknown, many Italians love to bake tons of them for the holidays, decorating them with colorful sprinkles. Knead the dough, form it into small buns in the shape of knots or twists, and bake. Then dip the finished cookies in a glaze of lemon juice and powdered sugar, let the glaze set, and serve. It's difficult to determine exactly whether these are cookies, cakes, or buns, but their impeccable taste is sure to impress.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup granulated sugar
6 tbsp (90 g) butter, melted
3 tbsp. l. olive oil
Zest and juice of 2 lemons
3 large eggs
2 and 3/4 cups flour + extra for dusting
2 tsp baking powder
0.5 tsp coarse salt
1 cup powdered sugar, or more if needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a mixer, combine the sugar, butter, olive oil, and lemon zest. Add the eggs one at a time and continue beating for 1 minute.
Whisk together the flour, baking powder, and salt and stir into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 175°C and line 2 baking sheets with parchment paper or silicone baking mats.
Divide the dough into three pieces. Cut each third in half, then in half again. (You should have 12 small pieces of dough.)
On a lightly floured surface, roll each piece into a 1-cm-thick log, then cut each into 3 pieces. Shape each piece into a bun by twisting the end up and pinching it shut. (Don't worry if they look funny; the icing will hide any imperfections.) Repeat with the remaining pieces of dough, then arrange them on the prepared baking sheets, spacing them at least 7 cm apart.
Bake in batches, rotating the pans halfway through baking, for 18 to 20 minutes. Then set aside and cool completely, about 20 minutes.
Place the powdered sugar in a small bowl and whisk to break up any lumps. Add the juice of half a lemon and whisk until smooth (if the icing is too thick, add a little more lemon juice; if it's too thin, add a little more powdered sugar).
Dip the tops of each cookie in the glaze and let any excess drip back into the bowl. Place on a wire rack to dry, then transfer to an airtight container. The cookies will keep for 5 days at room temperature or 3 weeks in the freezer.

Author of the recipe - Allison Robicelli is a baker and food writer.

Categories:

recipe / Desserts / Cookie / European cuisine / Italian cuisine

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