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NEAPOLITAN LEMON ANGINETTI COOKIES: REALLY YUMMY BUT ENDANGERED..

The recipe for Neapolitan anginetti are actually known throughout southern Italy.


They are sweet, frosted, and really yummy cookies.

Although they are really good this sweet treat has disappeared from Campania bakeries.

Sometimes it may happen to find it in some bakeries but it is still rare.

They used to be prepared often, especially in the Cilento area.

One could snack on it and delight especially the little ones and spending little and nothing since the ingredients used are really simple.

Moreover, for those who wish to give them a touch of color, they could also think of decorating them with colored sprinkles!

NEAPOLITAN LEMON ANGINETTI COOKIES

 REALLY YUMMY BUT ENDANGERED
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert, Italian Cookies
Cuisine Italian
Servings 20 Cookies

Ingredients
  

  • 1/2 cup Sugar
  • 6 tsp Unsalted Butter at room temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Lemon Zest grated
  • 3 Eggs large
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder

Icing

  • 1/2 tsp Unsalted Butter
  • 1 1/2 cups Powdered Sugar sifted
  • 1 tsp Water
  • 1 tsp Lemon Juice
  • Color Sprinkles optional

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside
  • In a large bowl, beat together the sugar, vanilla, lemon zest and butter with an electric mixer until well blended.
  • Beat in eggs, one at a time. After adding all the eggs, beat for 1 minute more.
  • Stir in baking powder and flour and blend just until mixed.
  • Cover the dough and refrigerate for about 1 hour. The dough will be sticky, so we chill it to make it easier to handle.
  • To form the knots, roll the dough into logs, about 5 inches long.
  • Take one side and spiral the log into a circle. Repeat until all the dough is used.
  • Bake for 15-17 minutes or until light golden brown.
  • The icing. Melt the butter over low heat. Add the sugar, lemon juice, and water. Whisk until the sugar melts. If icing is too thick, add some more water.
  • Remove cookies from the oven and let them cool.
  • Brush the icing over the cookies. If using, top with colored sprinkles.
  • Let the cookies to dry for about an hour. Store in an airtight container. Enjoy!
Keyword cookies, italian cookies
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