Friday, October 19, 2012

Anginetti (Italian Egg Biscuits)

Anginetti 1

My Mom is a great cook. Growing up my brothers and I never really realized that not all kids ate they way we ate. The homemade pizzas, the soups, the casseroles, the cookies, the cakes. My mom and my grandmother were always in the kitchen.

There is one thing I never remember my mom making though....pie.

I am the pie baker in the family. Even she admits it. She can't make a good pie. Luckily I can.

She can make great cookies though. Her three standards are wine biscuits, pepper biscuits and egg biscuits (Anginetti). She also makes a boatload of Pizzelles. Those are my favorites. I told her I have to have her be a special guest on the blog so I can document her Pizzelle making.

She makes lots of egg biscuits too.

She lives 3 minutes away from where I work (yes, Rhode Island is that small of a state) so she often stops by and brings in egg biscuits for my co-workers. They love it when they see my Mom in cause she almost always has some treat with her.

Out of all the cookies she makes, these Anginetti are their favorites.

Super soft with a hint of lemon. These are always gone in a flash.


Anginetti



Anginetti (Italian Egg Biscuits)
Recipe from my Mom Mimi

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

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.
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