Befana cookies or befanini.
In Lucca, we call these cookies Befanini. They are crumbly and delicious when dunked in milk, tea, or even VinSanto. Perfect for a snack for children. They can be stored in a closed container for many days. A great idea to make with your children.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: about 2 lbs of Cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Epiphany
Ingredients for Befana cookies or befanini
- 4 cups Flour
- 1 1/4 cups Sugar
- 1 cup Butter
- 1 packet Baking powder
- 3 Eggs
- Orange zest
- 1 shot Sambuca
- 1 shot Orange juice
- 1 dash Salt
- 1 Egg yolk
- Colored sugar sprinkles
Tools
- 1 Bowl
- 1 Kneading board
- 1 Rolling pin
- 8 Cookie cutters
Preparation of Befana cookies or befanini
Place the flour sifted with the baking powder in a mound. Pour the eggs and sugar in the center and start kneading, then add the melted, cooled butter. Continue kneading while adding the other ingredients gradually. The dough should be similar to shortcrust pastry, smooth and homogeneous. Divide the dough and roll it out with the rolling pin to a thickness of half an inch. Use cookie cutters (preferably Christmas-themed) to cut the cookies, place them on a baking sheet with parchment paper. Brush the cookies with beaten egg yolk and decorate with colored sprinkles. Bake in the oven for about 10/12 minutes at 350°F.
Notes
A tip: check the cookies before 10 minutes as ovens may vary. They should be nice and golden. If you’re a sweet tooth, you can make a dark chocolate glaze and pour it over half the cookie.
A tip: check the cookies before 10 minutes as ovens may vary. They should be nice and golden. If you’re a sweet tooth, you can make a dark chocolate glaze and pour it over half the cookie.
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