Befanini cookies, also known as epiphany cookies, are a cut-out cookie that tastes faintly of lemon. These Italian cookies are so named for Befana, described as both an old woman and a witch that visits children on the Epiphany.
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Meet the cookie I don't want you to make.
This dough is difficult and the end result is just kind of blah.
Befanini remind me of animal crackers only not quite as tasty.
Why am I bothering to write about a subpar cookie?
Because one of my goals is to write about All The Cookies.
And I have a particular fascination with Italian cookies.
So, here we are.
Recipe Tips
It is possible that the recipe I used was flawed.
There are several variations of Befanini recipes.
Many of the ones I've read call for the dough to be kneaded and to add extra flour while doing so.
The recipe I tried does not call for kneading, just chilling for at least an hour before rolling out dough a quarter inch thick and using cookie cutters to cut-out.
Nonetheless, when you roll out the dough, I implore you to do so between sheets of parchment paper.
The dough will still be sticky but using parchment paper will keep you from throwing your rolling pin through your kitchen window.
You're going to want to flour your cookie cutter each time you use it.
You'll also want to flour a metal spatula to move the cookies from your workspace onto a parchment-lined baking sheet.
Also, the recipe calls for rum. If you don't have any, leave it out. It seems to provide zero flavor.
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Recipe
Befanini
Befanini cookies or Epiphany cookies are left out for La Befana on Jan. 6, the Epiphany. These Italian cookies are similar to a sugar cookie. They remind me of animal crackers.
Ingredients
- Two cups of all purpose flour
- 7 Tablespoons of butter, room temperature (one stick minus one tablespoon)
- ½ cup sugar
- 2 tablespoon cream or milk
- 2 tablespoon rum
- Zest of one lemon
- 2 large eggs
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- Sprinkles for decoration
Instructions
Beat the eggs and sugar.
Add butter, cream, lemon zest and rum.
Beat until combined with the eggs and sugar, about three minutes.
Add flour, baking powder and salt.
Mix until just combined.
Chill dough for at least an hour.
When ready to bake, divide dough in half and leave one in the fridge while you're rolling the other one out.
Put dough on a large sheet of parchment paper. Lay another piece of parchment on top and roll out to a thickness of a quarter inch.
Use cookie cutter dusted with flour to cut-out dough.
Use a flour-dusted metal spatula to move cookies onto a parchment-lined baking sheet.
Make an egg wash in a small bowl. Beat an egg yolk in a small bowl and add two to three teaspoons of cream or milk. Mix.
Using a pastry brush, brush a bit of egg wash onto the top of each cookie.
Sprinkle with sprinkles or sanding sugar.
Bake at 350 for 15 minutes.
Let cool for two minutes before moving.
Notes
Use plenty of flour in rolling out dough and cutting out with cookie cutters.
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 103Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 55mgCarbohydrates 13gFiber 0gSugar 4gProtein 2g
Are you familiar with the legend of La Befana?
Have you ever made befanini cookies?
xo, Jennifer
BrooklynErica
Im not surprised you don't like THESE Befanini cookies. This recipe is not accurate. Proportions & even protocol is incorrect. I'm not saying that this recipe won't yield cookies, but it is most certainly not the one for traditional Italian Befanini. No shade. But as a Brooklyn Italian I beg you to try a classic/ traditional one.