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Italian Christmas Cookies (Anginetti) Recipe

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Traditional Italian Christmas Cookies known as Anginetti, soft and fluffy almond-flavored treats topped with colorful icing and sprinkles for festive holiday celebrations.

Ingredients

Scale

For the Cookies:

  • 3 cups all-purpose flour
  • 1 rounded tbsp baking powder
  • ⅛ tsp Kosher salt
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 1 large egg
  • 1 tsp almond extract
  • ½ tsp pure vanilla extract
  • ¾ cup whole milk

For Decorating:

  • 1 cup confectioners’ sugar
  • 1 tsp almond extract
  • 1 tsp pure vanilla extract
  • Red and green liquid food coloring (optional)
  • Non-pareil sprinkles (optional)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheet pans with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the granulated sugar and unsalted butter on medium speed until the mixture is fluffy and pale yellow, about 2 minutes.
  4. Add Wet Flavors: Add the large egg, almond extract, and vanilla extract to the butter mixture. Beat on low speed just until combined, about 30 seconds to retain lightness.
  5. Combine Wet and Dry Ingredients: Alternately mix in the milk and dry ingredient mixture in increments: start with ¼ cup milk, then ⅓ of the flour mixture, mixing on low speed just until each addition is incorporated. End with the dry ingredients. The dough will be sticky but cohesive.
  6. Shape Cookies: Using a 2-tablespoon cookie scoop, portion the dough into balls. Roll each scoop into a smooth ball and place them on a parchment-lined baking sheet, spacing each about 2 inches apart to accommodate spreading.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the bottoms are lightly golden and the tops develop slight cracks, indicating doneness.
  8. Cool Cookies: Transfer baked cookies to a wire rack to cool completely before decorating, preventing the icing from melting.
  9. Make Icing: In a medium bowl, whisk together confectioners’ sugar, almond extract, and vanilla extract. Gradually add water, one tablespoon at a time, whisking until a slightly runny, smooth frosting forms. Divide the icing into small bowls to mix in red and green food coloring if desired.
  10. Decorate: Dip the cooled cookies into the icing to coat the tops and sides, then place back on the wire rack over a parchment-lined tray. Immediately sprinkle with non-pareil sprinkles if using.
  11. Let Icing Set: Allow the icing to dry completely before serving, sharing, or storing to maintain crisp decoration and optimal texture.

Notes

  • The dough is sticky; using a cookie scoop and lightly greasing hands makes shaping easier.
  • Ensure cookies are completely cooled before icing to prevent melting.
  • Use parchment paper to catch drips from the icing and for easy cleanup.
  • Adjust the icing consistency by adding water slowly—too much water will make it too runny.
  • These cookies keep well in an airtight container for up to one week.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.

Keywords: Italian Christmas cookies, Anginetti, almond cookies, holiday cookies, festive desserts, frost iced cookies

Find it online: https://mixitwitjoe.com/italian-christmas-cookies-anginetti-recipe/