Befana cookies or befanini.
La Befana or Befanini, as we call these cookies in Lucca, are made of crumbly dough, delicious dipped in milk, tea, and why not even in VinSanto, but also good to eat like any other cookie. Great snack for children. If stored in a closed container, they will keep for many days. A great idea to make together with your children.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: About 2.2 lbs of cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Epiphany
Befana Cookies Ingredients
- 4 cups Flour
- 1 1/4 cups Sugar
- 1 1/4 cups Butter
- 1 packet Baking powder
- 3 Eggs
- Orange zest
- 1 small glass Sambuca
- 1 small glass Orange juice
- 1 pinch Salt
- 1 Egg yolk
- Colored sugar sprinkles
Tools
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 8 Cookie cutters
Befana Cookies Preparation
Arrange the flour, sifted with the yeast, in a well. Pour the eggs, sugar into the center and start kneading, then add the melted and cooled butter, continue to knead adding the other ingredients until it becomes a dough similar to shortcrust pastry, smooth and homogeneous. Divide the dough and roll it out with a rolling pin, making a thickness of about 1/4 inch. Take the cookie cutters (if they are Christmas-themed, even better) and cut out the cookies, place them on a baking tray lined with parchment paper. Brush the cookies with the beaten egg yolk and decorate with colored sprinkles. Place in the oven and bake for about 10/12 minutes at 355°F.
Notes
A tip: check the cookies before the 10 minutes as this can vary from oven to oven, they should be nicely golden. If you’re greedy, you can make a dark chocolate glaze and pour it over half of the cookies.
A tip: check the cookies before the 10 minutes as this can vary from oven to oven, they should be nicely golden. If you’re greedy, you can make a dark chocolate glaze and pour it over half of the cookies.
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