Lulu's Anginettes

Tender, delicate Cookies

Traditional Italian Anginette Cookies are firm and a little dry so I rewrote the recipe. These are moist, and tender like tiny cakes.

A Note: The tiny marks in front of the platter are from the knife point i used to break up an 8 lb. brick of Belgian Chocolate. On warm days the chocolate would soften so I could cut a chunk and sit for a minute savoring it in pure chocolate bliss.

Double Batch: Approx. 50 cookies

I make a large batch and freeze some. They defrost beautifully. For a smaller batch, cut the recipe in half.

Oven temp. 375, I use an oven thermometer because oven temps can vary slightly. Bake, approx. 10 minutes. Check at 8 min. Bottoms should be light brown. My favorite way to check doneness is to sample one : ) They should be tender and light but not doughy.

Recipe:

5 cups of flour, unbleached white, spooned into measuring cup and leveled with a knife or metal spatula.

1 cup of sugar

6 tsp. Baking powder or 2 Tbl. spoons

1 tsp. Baking soda

Whisk all dry ingredients in a large bowl before adding wet so that the baking powder and soda are evenly incorporated.

In a separate bowl, add:

2 large eggs, slightly beaten

1 cup orange juice

1 cup light oil: I use avocado oil, but you can use grape seed, safflower, or a good quality Canola.

1 Tbl. Fresh lemon juice

Whisk wet ingredients together slightly, before adding to dry.

Add wet to dry and mix gently but thoroughly with a rubber spatula until all flour is incorporated.

Baking sheet:

I use a sheet of parchment paper on the baking sheet and a small ice cream scoop, for quick release to portion out the dough. My ice cream scoop is approx. 1 1/2” across the bowl. Scoop cookie dough and place on the cookie sheet with room to expand, about 1 1/2” to 2” apart.

Bake, then place on cooling rack. While cooling, make glaze.

Glaze:

I eyeball this part: Powdered sugar about 2 cups) and enough water to make a creamy, not stiff paste. Add water slowly. You should be able to drizzle it over the cooled cookies without it running.

Pure Anise extract or Sambuca. Just to taste. A little goes a long way. If you don’t like Anise you may use orange extract instead.

My photo will show the amount I use and how it sits on the cookie. Use more or less glaze depending on your sweet tooth. Sample one. The red bits on top are “Cherries Glace`” (Usually sold for fruitcake at holiday time). You may also use a small piece of candied orange peel instead.

If you have a questions send me a note.

Family and friends always ask me to bring them to holiday events or parties. I hope you like them. They’re easy, quick, and delicious.

Let me know your thoughts,

Lulu