Who doesn’t love traditional cookies? Befanini are a timeless classic of Lucchese cuisine, made for the Epiphany and capable of immediately bringing us back to the warm and welcoming atmosphere of the holidays. Today I offer them to you in a reimagined version: with cocoa! Ideal to accompany an afternoon tea or as a sweet evening treat, these cookies with their rich and enveloping flavor will win over both young and old.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Days
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany, Christmas
Ingredients
To prepare these delicious cookies, you will need a few simple ingredients. Here’s what you’ll need:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (sifted)
- 7 tbsp butter (refrigerated but out for 30 minutes)
- 2/3 cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tsp baking powder
- as needed sprinkles
- 1/4 cup chocolate chips
- as needed milk
- 1 egg (large)
Steps
Follow these simple steps to make your cocoa Befanini. In just a few minutes, you’ll be ready to bake and enjoy these irresistible cookies!
Preparing the dough: In a large bowl, mix the flour with the cocoa and baking powder. Add the cold butter in pieces and work everything with your hands or a stand mixer until you get a sandy mixture.
Incorporating the wet ingredients: Add the sugar, pinch of salt, and vanilla extract. Continue kneading until you get a homogeneous mixture. Finally, add the chocolate chips.Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a cookie cutter to cut the cookies into the desired shape.
Place the cookies on a baking sheet lined with parchment paper, spacing them slightly apart.
Brush lightly with milk and decorate with sprinkles.Bake in a preheated static oven at 350°F for 10-12 minutes. Let cool completely before enjoying.
Store the cocoa Befanini in a tin box or airtight container for 5-7 days, away from moisture.
Notes:
You can substitute dark chocolate chips with white chocolate flakes for a sweeter variant.
For an extra touch, dust the cookies with powdered sugar before serving.
Serving: Serve the cocoa Befanini with a cup of warm milk or spiced tea for a moment of pure relaxation.
Cocoa Befanini: The Tuscan Cookies Reimagined with Flavor
FAQ (Questions and Answers)
Can I use vegetable butter instead of traditional butter?
Yes, you can replace butter with margarine or vegetable butter for a dairy-free version. Make sure the vegetable butter is well chilled for optimal results.
Can I use brown sugar instead of granulated sugar?
Of course, brown sugar gives a more caramelized flavor to the cookies and pairs perfectly with cocoa.
How can I prevent the chocolate chips from melting too much in the oven?
Ensure the dough is well chilled before baking. You can also refrigerate the formed cookies for 10 minutes before baking.
Can I freeze the dough?
Yes, you can freeze the dough wrapped in plastic wrap for up to a month. Thaw it in the refrigerator before using.
