Description
These Italian Lemon Cookies, known as Anginetti, are delicate, knot-shaped treats bursting with bright lemon zest and a subtle hint of anise liqueur. With a tender, buttery dough and a glossy lemon glaze topped with colorful sprinkles, they offer a perfect balance of sweet and tangy flavors. Ideal for festive occasions or a refreshing everyday dessert, these cookies showcase a traditional Italian treat with a modern twist.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour (240g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons finely grated lemon zest
Wet Ingredients & Dough
- 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes
- 1 large egg, lightly beaten
- 1/4 cup sambuca or limoncello (see notes for an alcohol-free option)
- 2 tablespoons whole milk
Icing
- 1 1/2 cups confectioners’ sugar (180g)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon sambuca or limoncello (see notes for an alcohol-free option)
- 2 tablespoons boiling water
- Colored non-pareil sprinkles (optional)
Instructions
- Combine the dry ingredients: Place the flour, granulated sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixed, then add the lemon zest and pulse briefly again to incorporate evenly.
- Make and chill the dough: Add the cold butter cubes to the processor and pulse until the mixture resembles coarse crumbs. Pour in the beaten egg through the feed tube and pulse to combine. Next, add the anise liqueur and whole milk and pulse until the dough comes together. Remove, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Shape the cookies: Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Divide the chilled dough into 20 equal pieces, approximately 25 grams each. On a lightly floured surface, roll each piece into a 6-inch rope about the width of a pinkie finger. Tie each rope into a loose knot with the ends just peeking out. Arrange the knots on the prepared baking sheet, spacing them 1 inch apart in 5 rows of 4.
- Bake the cookies: Bake the knots in the center of the oven for about 20 minutes until lightly browned and set. Remove from the oven and transfer the baking sheet to a wire rack to cool completely.
- Make the icing: In a medium bowl, combine the confectioners’ sugar with the lemon zest and lemon juice. Whisk in the anise liqueur and add boiling water a little at a time until the icing reaches a smooth, medium-thick consistency suitable for brushing.
- Ice the cookies: Using a pastry brush, generously coat each cooled cookie with the lemon icing. If desired, sprinkle colored non-pareil sprinkles over the icing. Allow the cookies to sit for at least 2 hours so the icing can set completely before serving.
Notes
- You can substitute the sambuca or limoncello with an equal amount of lemon extract or orange juice for an alcohol-free version.
- Chilling the dough is crucial for easy shaping and to help the cookies retain their shape while baking.
- The sprinkles are optional but add a festive touch, especially for holidays or celebrations.
