The Befana cookies are perfect for Epiphany, shaped like little brooms and delicious for both kids and adults! Thanks to a orange dough that is fragrant and easy to make, they are prepared in no time and are the perfect idea to gift or to fill the Befana stocking with a touch of homemade love.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 350.62 (Kcal)
- Carbohydrates 49.29 (g) of which sugars 16.66 (g)
- Proteins 6.59 (g)
- Fat 15.18 (g) of which saturated 9.30 (g)of which unsaturated 5.18 (g)
- Fibers 2.16 (g)
- Sodium 159.84 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Befana Cookies
- 3 1/3 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter (Cold from the fridge, cut into pieces)
- 1 orange (Zest + juice)
- 1 egg (+ one yolk)
- 1 pinch salt
- 1 teaspoon baking powder
- as needed biscuits (mikado)
- 2 1/2 oz 70% dark chocolate
Tools
- 1 Cookie Cutter
- 4 Bowls
- 1 Fork
- 1 Citrus Juicer
- 1 Grater
- 10 Skewers
- 1 Rolling Pin
- 1 Plastic Wrap
- 1 Cooling Rack
Steps for Befana Cookies
For about 30/35 cookies, depending on size.
In a bowl or on a board, pour the flour with a pinch of salt and a teaspoon of baking powder. Add the cold butter from the fridge cut into pieces, the juice, and the grated zest of the orange.
Add the sugar, a whole egg plus a yolk, now mix all the ingredients until a nice dough forms. If the dough seems too soft, “it can happen due to the orange juice,” just add a little more flour. Then wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
After the time has passed, take the dough out of the fridge and on a lightly floured board roll out a sheet not too thin (about 3/16 inch), then with a bell cutter cut out many little brooms. Place them side by side on a baking sheet lined with parchment paper.
With the prongs of a fork, make incisions in the lower part to simulate the bristles of the broom.
Now, in the upper part of the broom, gently pierce with a wooden skewer to make the handle, bake at 340/356°F for about 10/12 minutes, always adjust with your oven for time and temperature.
Once the cookies turn golden, they are ready, now we must be very quick to remove the skewer, do this step while the dough is still warm, otherwise, the cookie might break.
Immediately insert the mikado biscuit in the hole where we removed the skewer, from the non-chocolate side. Then let cool and settle the little brooms on a cooling rack. In the meantime, melt the dark chocolate and with a piping bag, but even a skewer will do, decorate the little brooms as you like.
And enjoy your treat!
Storing the Befana Cookies
The Befana cookies can be stored in a tin box for up to 5/6 days.
If you want, they can also be decorated with royal icing.
