Befanini
Befanini, or little Italian sugar cookies, are perfect for New Year baking - or anytime! These lightly sweetened treats are so fun to make with kids! They'll love shaping the cookies and of course, adding sprinkles.
Ingredients
- 4 cups all-purpose flour or all-purpose gluten-free flour blend
- 1 ½ teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- 4 eggs
- Zest of 1 organic lemon
- A splash of milk if needed
- Colored sprinkles
Instructions
- Whisk together flour, baking powder, salt and sugar in a wide bowl and make a ‘well’ in the center. Crack 3 of the eggs (save one for glazing) into the middle, along with the lemon zest. With a fork, begin beating from the center outwards, incorporating the dry ingredients slowly into the eggs until you have a thick dough. If it is a bit dry or crumbly, add a splash of milk to loosen so that you have a soft but not sticky compact dough. Wrap in plastic wrap and let rest in the fridge for about 30 minutes. It is easiest to work in batches, so cut the dough in half and keep one half wrapped and chilled until you finish the first half.
- Heat oven to 350ºF. Roll the dough out on a well-floured surface to a thickness of about 1/4-inch. Use a cookie cutter to cut out your favorite shapes. When ready to bake, crack the reserved egg and beat in a bowl. With a pastry brush, glaze the tops of the cookies with the egg and decorate with colored sprinkles.
- Place in the oven and bake for about 15-20 minutes or until the cookies are puffed and lightly golden on top. Let cool and serve or store in an airtight container, though preferably not more than a day or two.
Nutrition
Calories: 95kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 22mgSodium: 30mgPotassium: 26mgFiber: 0.5gSugar: 7gVitamin A: 32IUCalcium: 18mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!