Lucchese Befanini cookies and chocolate.
Typical Tuscan Befana cookies, especially from Lucca, where we call them Befanini. These are cookies made from crumbly dough, and they’re delicious even dipped. Today I present the version with dark chocolate, a perfect snack for children. They can be kept for many days if placed in a closed container. A recipe to prepare together with your children. In Lucca, they are prepared not only for the Christmas season but all year round.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Lucchese Befanini Cookies and Chocolate Ingredients
- 8 cups all-purpose flour
- 2 cups butter (If it's too much for you, reduce the amount and add a little milk)
- 2.5 cups sugar
- orange and lemon zest
- Half small glass orange juice
- Half small glass sambuca
- 2 packets baking powder
- 1 pinch salt
- 5 eggs
- to taste colored sugar sprinkles
- to taste 70% dark chocolate
Tools
- 1 Mixer
- 1 Bowl
- 1 Small Pot
- 8 Cookie Cutters
Preparation of Lucchese Befanini Cookies and Chocolate
Let’s see how to prepare the Befanini. I mixed by hand, but you can easily use the Stand Mixer by simply adding all the ingredients as you would for hand mixing.
In a bowl, pour the sifted flour with the baking powder, add the eggs, sugar, and slightly cooled melted butter, and start mixing. Gradually add the other ingredients until it becomes a dough similar to shortcrust but softer. Roll out the dough with a rolling pin to about a quarter inch thick. Use cookie cutters to shape the cookies, place them on a baking sheet lined with parchment paper, beat the yolk with sugar, and brush the cookies, then decorate with colored sprinkles. Put in a hot oven and bake for about 10 minutes at 356°F (180°C).
Roll out the dough with a rolling pin to about a quarter inch thick. Use cookie cutters to shape the cookies, place them on a baking sheet lined with parchment paper, beat the yolk with sugar, and brush the cookies, then decorate with colored sprinkles. Put in a hot oven and bake for about 10 minutes at 356°F (180°C).
Once cooked, let them cool slightly. Meanwhile, melt the dark chocolate in a double boiler. Once melted, dip the Befanini halfway into the chocolate.
notes
I recommend checking the baking even 1 minute earlier, as baking times can vary from oven to oven. Befanini, if stored in a closed container, can last for about ten days.
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