Angelonies - Italian Anise Cookies

Angelonies - Italian Anise Cookies Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 15-20 minutes | Servings: 24 cookies

Introduction

Angelonies, also known as Italian Anise Cookies, are a delightful treat that brings a touch of Italy to your kitchen. These cookies are known for their distinctive anise flavor, which is both sweet and slightly licorice-like. Perfect for holidays, special occasions, or just a cozy afternoon at home, Angelonies are sure to impress with their soft texture, sweet frosting, and colorful sprinkles. This recipe will guide you through the process of creating these beloved cookies, from the dough to the decorative frosting.

History

The tradition of making Angelonies dates back to several generations in Italy. Originally, these cookies were made for special occasions such as Christmas, weddings, and Easter. The use of anise extract gives these cookies their unique flavor, which has been cherished in Italian baking. Over time, the recipe traveled with Italian immigrants to different parts of the world, becoming a favorite in many households beyond Italy's borders.

Ingredients

Cookie

0.5 cup unsalted butter
0.5 cup shortening
1.5 cup sugar
4 eggs, beaten until fluffy and bubbly
1 tsp anise extract
1 tsp lemon extract
1 tsp vanilla extract
4 cup flour
2 tsp baking powder
0.5 tsp baking soda

Frosting

1 cup confectioner's sugar
3 tbsp milk
1 tsp anise extract
Nonpareils sprinkles (Multi-color are traditional, but if you can find red and green for Christmas that works too).

How to prepare

Preheat the oven to 350°F (177°C).
Melt shortening and butter in a pot. Allow the pot to cool before adding it to the additional ingredients.
In a large bowl, mix together eggs, sugar, anise, lemon, and vanilla extracts.
Pour the cooled, melted shortening and butter into the large bowl of ingredients.
In a separate bowl, mix together flour, baking powder, and baking soda.
Gradually add the flour mixture into the sugar mixture, a little at a time.
Mix well until a soft dough begins to form.
Place spoonfuls of dough onto a greased cookie sheet. You can roll the spoonfuls of dough into balls if desired. Alternatively, you can use parchment paper instead of greasing the cookie sheet.
Bake for 15 minutes, or 20 minutes if you have made larger cookies. They should not brown on top.
While the cookies are baking, prepare the frosting mixture.
Once the cookies are done, dip them into the frosting mixture. You can dip them twice to ensure they are completely covered.
Add sprinkles to the frosted cookies.
Allow the cookies to cool before serving. However, if you have a hungry boyfriend/husband, you can enjoy them while they are still warm!
Buon appetito! Enjoy!

Variations

For those who prefer a different flavor profile, the anise extract can be substituted with almond extract or orange extract. You can also add lemon zest to the dough for an extra burst of flavor.

Notes

Cookies - depending on preference, you may use all butter (1 cup), all shortening (1 cup) or half and half. I prefer half and half so the cookies have a cake like texture and yet are still flavorful.
Frosting - you will need more frosting for the whole batch of cookies. I usually will make 2 cup of confectioners sugar and a tsp of anise per cup for the entire batch. It really depends on how much of the anise flavor you want to come through.

Cooking Tips & Tricks

To ensure your Angelonies turn out perfectly, consider the following tips:

- Make sure the butter and shortening are fully cooled before adding them to the other ingredients to prevent cooking the eggs.

- Beating the eggs until fluffy before adding them to the mixture will give the cookies a lighter texture.

- Add the flour mixture gradually to avoid lumps and ensure a smooth dough.

- Do not overbake the cookies; they should remain light in color to maintain their soft texture.

Serving Suggestions

Angelonies are perfect on their own or paired with a cup of coffee or tea. They make a beautiful addition to any dessert table, especially when arranged on a platter with other Italian cookies.

Cooking Techniques

This recipe involves creaming together fats and sugars, beating in eggs for lightness, and carefully incorporating dry ingredients to form a soft dough. The cookies are then baked until just set to maintain their tender texture.

Ingredient Substitutions

If you're out of shortening, you can use an equal amount of unsalted butter as a substitute. For a lighter version, replace half of the sugar with a sugar substitute suitable for baking.

Make Ahead Tips

The dough for Angelonies can be made ahead and stored in the refrigerator for up to 2 days before baking. Simply let it come to room temperature before scooping and baking.

Presentation Ideas

For a festive look, use seasonal sprinkles on the frosted cookies. Placing each cookie in a mini cupcake liner can also add a touch of elegance when serving.

Pairing Recommendations

Angelonies pair wonderfully with dessert wines such as Moscato or a light and fruity Prosecco. They also complement a warm cup of espresso or cappuccino.

Storage and Reheating Instructions

Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen, without the frosting, for up to 3 months. Thaw at room temperature and frost before serving.

Nutrition Information

Calories per serving

Each serving of Angelonies contains approximately 150 calories. The calories are mainly derived from the carbohydrates and fats in the recipe.

Carbohydrates

Each serving of Angelonies contains approximately 25 grams of carbohydrates. The primary source of carbohydrates in this recipe comes from the sugar and flour, providing the cookies with their energy content.

Fats

Angelonies contain about 8 grams of fat per serving, with the fats coming from the unsalted butter and shortening. These ingredients contribute to the cookies' rich flavor and tender texture.

Proteins

These cookies offer a modest protein content of about 2 grams per serving, primarily from the eggs used in the recipe. Eggs also contribute to the structure and moisture of the cookies.

Vitamins and minerals

While Angelonies are not a significant source of vitamins and minerals, they do contain small amounts of calcium and iron from the flour and eggs. These nutrients play essential roles in bone health and oxygen transport in the body.

Alergens

This recipe contains common allergens such as gluten (from flour), eggs, and dairy (from butter). Individuals with sensitivities to these ingredients should exercise caution.

Summary

Angelonies are a delightful treat that, like many traditional cookies, are higher in carbohydrates and fats. Enjoying them in moderation as part of a balanced diet allows you to savor their unique flavor without overindulgence.

Summary

Angelonies - Italian Anise Cookies are a delightful and traditional treat that brings the flavors of Italy into your home. With their unique anise flavor and festive appearance, they are perfect for any occasion. By following this recipe and the tips provided, you can create a batch of these delicious cookies to share with family and friends. Enjoy the process of baking and the joy of sharing these special treats.

How did I get this recipe?

I can't forget the first time I saw this recipe for Angelonies - Italian Anise Cookies. It was a sunny summer day, and I was visiting my dear friend Maria, who was known for her incredible baking skills. As soon as I walked into her kitchen, I was greeted by the sweet aroma of anise and sugar wafting through the air.

Maria was busy mixing together the ingredients for the cookies when I asked her what she was making. She smiled and handed me a cookie to try. The moment I took a bite, I was in heaven. The cookies were light, crispy, and bursting with the unique flavor of anise. I knew right then and there that I had to learn how to make them myself.

Maria was more than happy to share her recipe with me. She explained that Angelonies were a traditional Italian cookie that her grandmother used to make for special occasions. The recipe had been passed down through generations of her family, and now she was passing it on to me.

I watched intently as Maria showed me how to mix together the flour, sugar, eggs, butter, and anise extract. She explained that the key to making the cookies light and crispy was to chill the dough before shaping it into small balls. Once the cookies were rolled out and placed on a baking sheet, Maria brushed them with an egg wash and sprinkled them with sugar.

As we waited for the cookies to bake, Maria shared stories of her grandmother and the special occasions when she would make Angelonies. She told me about the love and care that went into each batch of cookies, and how they always brought joy to everyone who tasted them.

When the cookies were finally done baking, Maria pulled them out of the oven and placed them on a cooling rack. The sweet aroma of anise filled the kitchen, and I couldn't wait to try one. As soon as I took a bite, I knew that I had mastered the recipe for Angelonies.

Over the years, I have continued to make these delicious cookies for my family and friends. Each time I bake a batch of Angelonies, I am reminded of that sunny summer day with Maria and the special bond we shared over a love of baking.

Now, whenever I make Angelonies, I think of Maria and her grandmother, and the tradition that has been passed down through generations. I am grateful for the opportunity to learn this recipe and carry on the legacy of these beloved Italian cookies. And I know that each batch I bake brings joy and happiness to all who taste them.