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Italian lemon cookies on a platter next to a bowl of non-pareils, a stack of 2 plates, and a lemon.
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Italian Lemon Cookies (Anginetti)

Anginetti are tender lemon and anise cookies shaped into pretty knots and frosted with lemon icing. While they are a traditional Easter cookie in many parts of southern Italy, they are also popular during the Christmas holiday—and, really, anytime. A must-have for your cookie plate!
Prep Time40 minutes
Cook Time20 minutes
Chilling Time4 hours
Course: Dessert
Cuisine: Italian/Mediterranean
Diet: Vegetarian
Servings: 20
Author: Domenica Marchetti

Ingredients

For the Cookie Dough:

  • 2 cups unbleached all-purpose flour (240g)
  • 1/4 cup granulated sugar (50g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons finely grated lemon zest
  • 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup sambuca or limoncello (see notes for an alcohol-free option)
  • 2 tablespoons whole milk

For the Lemon Icing:

  • 1 1/2 cups confectioners’ sugar (180g)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon sambuca or limoncello (see notes for an alcohol-free option)
  • 2 tablespoons boiling water
  • Colored non-pareil sprinkles (optional)

Instructions

  • Combine the dry ingredients. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor fitted with the metal blade and pulse until mixed. Pulse in the lemon zest.
  • Make and chill the dough. Add the butter to the food processor and pulse to break it up. Pour in the beaten egg through the feed tube and pulse to work it in. Pour in the anise liqueur and milk and pulse until the dough comes together. Wrap the dough and refrigerate until thoroughly chilled—at least 4 hours up to overnight.
  • Shape the cookies. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Cut the dough into 20 equal pieces—if you want to weigh them, each piece should weigh just under 1 ounce (25g). On a lightly floured surface, roll each piece into a 6-inch rope about the width of your pinkie. Tie the rope into a knot—the ends should just peek out. Set the knots onto the baking sheet, spaced 1 inch apart (I make 5 rows of 4 knots).
  • Bake the cookies. Bake in the middle of the oven for about 20 minutes, until the cookies are lightly browned and set. Transfer the baking sheet to a wire rack to cool completely.
  • Make the icing. Place the confectioners’ sugar in a medium bowl and add the lemon zest and juice. Whisk in the liqueur and just enough boiling water to achieve a smooth, medium-thick icing.
  • Ice the cookies. Using a pastry brush, brush the icing all over the surface of the cookies. Sprinkle with colorful non-pareils, if you like. Let the anginetti sit at least 2 hours, until the icing has set completely.

Notes

  • Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
  • Variations: 
    • Use orange zest. I love the combination of anise and orange, so I often substitute orange zest and juice for lemon. The flecks of orange zest in the icing makes for a pretty presentation, too.
    • Add vanilla. A splash of pure vanilla extract—a teaspoon or two—rounds out the flavor of the dough and mellows the citrus flavor.
    • Use limoncello. Since these cookies originated near Sorrento—an area famous for its large, fragrant lemons—it makes sense to swap in limoncello for sambuca. This boosts the citrus flavor, perfect for you lemon lovers.
    • Omit the liqueur. If you would rather not add liqueur to the anginetti dough, simply substitute 3 to 4 tablespoons of milk and a dash or two of anise or lemon extract.
  • How to Store Anginetti Cookies: Once iced, anginetti keep well for about a week stored in an air-tight metal container. They also freeze beautifully.
  • How to Freeze Anginetti Cookies: Let the cookies cool completely and leave them un-iced. Arrange them in an airtight container, layer them between sheets of parchment, cover and freeze for up to 3 months. To serve them, remove them from the container and arrange them on a parchment-lined baking sheet to defrost. Once defrosted, make the icing and frost the cookies.

Nutrition

Calories: 90.2kcal | Carbohydrates: 23.1g | Protein: 1.6g | Fat: 2.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 14.4mg | Sodium: 75.8mg | Potassium: 20.2mg | Fiber: 0.4g | Sugar: 2.6g | Vitamin A: 84.7IU | Vitamin C: 0.5mg | Calcium: 29.6mg | Iron: 0.7mg

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