Around this time of the year the flavors of the befanini cookies is unmistakable in our homes, bakeries and pastry shops. These cookies once available for the Epifany celebration of January the 6th, have become the most popular biscuit that welcomes the holiday season in Tuscany.
Let’s see how to prepare them with the recipe we inherited from grandma.photo Aurelio Barattini
500 gr of white flour
300 gr white sugar
1/2 tablespoon of vanilla essence
2 teaspoons of baking powder
200 gr of butter
pinch of salt
grated skin of 2 oranges
1/2 a teaspoon of cinnamon powder
2 tablespoons of Rhum
colored sugars to decorate
In a bowl combine 3 eggs with sugar and whisk well, then slowly add, while mixing, the melted (and cooled) butter, salt, grated orange skins, rhum, and baking powder.
On a separate surface combine the previous mix with the flour and knead well (in case the dough is too firm help yourself with a little milk). Wrap the dough in a cloth or aluminum foil and let it cool in the fridge for an hour.
Roll out the dough to about 3 to 5 millimeters thick. cut cookie shapes as you wish, can be little stars, christmas trees… and place them on oven tray.
Beat the remaining egg and brush each cookie, add the colored sugars on top and bake in a 180° preheated oven for 15 minutes.
Remove from oven and let them cool, they keep well in a glass jar for a couple of weeks (if nobody finds out where the jar is !)