Ingredients
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2 cups (10 ounces) all-purpose Flour
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½ cup (3½ ounces) Granulated Sugar
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2 teaspoons Baking Powder
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½ teaspoon Salt
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4 tablespoons Unsalted Butter
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4 tablespoons vegetable Shortening
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2 large Egg
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1¼ teaspoons Anise Extract
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1 teaspoon Vanilla Extract
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1 teaspoon grated Lemon Zest
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1½ cups (6 ounces) confectioners’ Sugar
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Multicolored Nonpareils
Directions
Angeletti, also known as anisette cookies, are a staple at any big Italian celebration. Cakey, with a little heft, they share similarities with a scone or a biscuit. To achieve their unique texture, we used shortening in addition to butter. The shortening gave the cookies a lighter texture and an appealing crisp edge, while butter contributed plenty of flavor. A combination of 4 tablespoons of shortening and 4 tablespoons of butter struck the right balance, giving us cookies with both ethereal texture and rich flavor. A couple teaspoons of baking powder provided just enough lift. Lemon zest and juice ably complemented the refreshing hit of anise. To ensure the anise flavor fully permeated our cookies, we used extract in both the cookie dough and the glaze. These cookies are traditionally decorated with cheery multicolored nonpareils after their bright white glaze is applied, but feel free to use any sprinkles you like. Just be sure to glaze and decorate only a few cookies at a time so the sprinkles stick before the glaze dries.
Steps
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1
Done
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Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. |
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2
Done
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Process flour, granulated sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and pulse until mixture appears sandy, 10 to 12 pulses. Add eggs, 1 teaspoon anise extract, vanilla, and lemon zest and process until dough forms, 20 to 30 seconds. |
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3
Done
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Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake until tops have puffed and cracked and bottoms are light golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely. |
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4
Done
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Whisk confectioners’ sugar, lemon juice, and remaining ¼ teaspoon anise extract in bowl until smooth. Working with few cookies at a time, spread each cookie with glaze and decorate with nonpareils, if using. Let glaze dry for at least 30 minutes before serving. |
