Anginetti Italian Egg Biscuits Recipe 45

ANGINETTI (ITALIAN LEMON EGG BISCUITS)

Anginetti (Italian Lemon Egg Biscuits) image

Provided by Christina

Number Of Ingredients 13

Ingredients

1/2 cup white cane sugar
1/3 cup neutral oil, such as avocado oil
1/3 cup non-dairy milk
1 flax egg
1 tsp lemon extract
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups powdered sugar
2-3 tbsp non-dairy milk
1/2 tsp lemon extract
Nonpareils or decorating sugar

Steps:

Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
Mix together the sugar and oil in a large bowl. Add in the milk, flax egg, lemon, and vanilla, and mix until creamy. Stir in the flour, baking powder, and salt to form a soft dough.
Scoop 1 tablespoon portions of dough, roll into balls, and arrange on the prepared cookie sheets about 2 inches apart. Bake for 12-15 minutes, until puffy and firm.
Allow to cool completely, then whisk together the icing ingredients in a bowl (start with 2 tablespoons of milk, and add another if necessary to reach a smooth and dippable consistency). Dip the tops of the cookies in the icing then immediately sprinkle with nonpareils. Allow the icing to set, then enjoy!

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Anginetti (Italian Egg Biscuits) Recipe - (4/5) image

Provided by á-25138

Number Of Ingredients 14

Ingredients

COOKIES:
4 cups all-purpose flour
3 1/2 teaspoons baking powder
Pinch salt
1 cup sugar
1/2 cup solid vegetable shortening
3 large eggs
1/2 cup milk
2 tablespoon lemon juice, fresh or bottled
GLAZE:
1 1/2 cups confectioner's sugar
1 tablespoon lemon juice
Warm water
Sprinkles

Steps:

Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

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