ANGINETTI: SOFT AND TASTY COOKIES
Anginetti are a traditional sweet typical of Neapolitan cuisine, originating in the town of Angri, located in the province of Salerno.
These soft and fragrant doughnut-shaped cookies are known throughout Italy and are appreciated for their simple and genuine taste.
The history of anginetti dates back to the 18th century, when they were known as “pani di Angri” and were made with wheat flour, sugar, eggs, lard and sourdough.
Initially, these sweets were considered a product of poor cuisine and were eaten mainly during religious holidays, such as Easter and Christmas.
Why You’ll Love This Recipe
- Rich in Tradition: Rooted in the culinary history of Naples and the town of Angri.
- Simple and Wholesome: Minimal ingredients create an authentic and genuine taste.
- Versatile Glaze: Options for traditional sugar syrup, dark sugar, or a warm glaze.
Servings: 6
Preparation Time: 40 minutes (including resting time)
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon sugar (slightly less, about 3/4 tablespoon)
- A pinch of salt
- 2 whole eggs
- 1 egg yolk
- 1 1/2 tablespoons pure alcohol (e.g., Everclear)
- 1 teaspoon limoncello
- Grated lemon zest, to taste
- 1 tablespoon olive oil (or butter or lard)
For the Glaze:
- 1 1/4 cups granulated sugar
- 4 1/2 tablespoons water
- Lemon juice, to taste
- A tiny pinch of baking soda
Method
Prepare the Dough
- Combine the flour, sugar, salt, eggs, egg yolk, lemon zest, and olive oil in a mixing bowl.
- Add the alcohol last, ensuring it does not come into direct contact with the eggs to avoid curdling.
- Mix thoroughly until a smooth dough forms.
Rest the Dough
- Lightly coat the dough with oil.
- Let it rest at room temperature for 30 minutes.
Shape the Tarallini
- Divide the dough into small pieces, about 10-15 grams each (roughly 1/2 ounce).
- Roll each piece into a thin rope and shape it into a small ring.
Bake the Tarallini
- Preheat the oven to 400°F (200°C).
- Arrange the tarallini on a baking sheet lined with parchment paper.
- Bake for 7-8 minutes at 400°F.
- Reduce the oven temperature to 340-355°F (170-180°C) and bake for an additional 20 minutes, or until lightly golden.
Prepare the Glaze
- In a small saucepan, combine water, sugar, lemon juice, and a pinch of baking soda.
- Cook over medium heat, stirring, until the syrup reaches a stringy consistency (221°F-230°F or 105°C-110°C).
- Without a thermometer: The syrup will form a thin thread when poured from a spoon after about 2 minutes of boiling.**
Glaze the Tarallini
- Dip each cooled tarallino into the warm glaze.
- Place on a wire rack or parchment paper to allow the glaze to harden completely.
Frosting Options
- Classic Glaze: Use the sugar syrup for a traditional finish.
- Dark Sugar Glaze: Substitute granulated sugar with dark sugar for a caramel-like flavor.
- Warm Glaze: For a softer finish, apply the glaze while it’s still warm.
Tips for Success
- Even Glazing: Dip quickly to coat each tarallino evenly without oversaturating.
- Proper Cooling: Let the tarallini cool completely before glazing to ensure the glaze adheres well.
- Storage: Store in an airtight container for up to 1 week to maintain freshness.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
A Sweet Taste of Tradition
Anginetti cookies, with their soft texture and fragrant glaze, embody the charm of Neapolitan culinary heritage.
Perfect for celebrations or a quiet afternoon with coffee, these cookies bring a touch of history and sweetness to your table.
Buon appetito!
