These Tuscan cookies are a traditional holiday cookie in Italy (Befana means Epiphany), but they are also good throughout the year. The dough can be rolled out and cut into any shape you want; just be sure to roll it thinly so the cookies have the desired crispness. Also, be sure to bake them until dark golden brown. They’re usually decorated with colored sprinkles, but you could forego that and dust them with powdered sugar instead.
- 1 kilogram all-purpose flour
- 600 grams granulated sugar
- 200 grams butter
- 5 eggs
- 1 teaspoon vanilla extract
- anise (Ground)
- 150 milliliters milk
- 2 rum (shot glasses, or Sambuca, or Anisetta, or sweet wine)
- 3 teaspoons baking powder
- 1 eggs (for brushing)
- Beat the eggs with the sugar in a bowl, add the flour, melted butter, vanilla extract, milk, rum, and baking powder.
- Knead well, then, add the aniseed and let the dough rest for a short time.
- Preheat the oven to 170C.
- Place the dough on the work surface and roll it out, a little at a time, to a thickness of slightly more than 1/2 centimeter. Use cookie cutters in various shapes to cut the cookies out, until there is no more dough left.
- Place the cookies on baking sheets lined with wax paper or which have been buttered and floured.
- Brush the cookies with the beaten egg and sprinkle with the sprinkles.
- Bake for approximately 20 minutes or until golden.
- Remove the cookies from the oven and place them on a wire rack to cool.
PER SERVING *
|Calories2000Calories from Fat470|
|% DAILY VALUE*|
|Calories from Fat470|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.