Befanini

Befanini are traditional Tuscan cookies, particularly from the Versilia area, that are typically prepared during the Epiphany period. They are spiced sweet treats that are usually decorated with icing and colored sprinkles.

Ingredients

• All-purpose flour, 500 g
• Sugar, 200 g
• Butter, 120 g
• Eggs, 2 (plus one yolk for brushing)
• Milk, a tablespoon
• Grated zest of one lemon
• Rum or anise, 1 shot (optional)
• Baking powder, 16 g
• Salt, a pinch
• Colored sprinkles or sugar crystals for decorating

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the flour with the baking powder.
3. In a larger bowl, cream the softened butter with the sugar adding a pinch of salt until you have a frothy mixture.
4. Add the eggs to the mixture and continue to work until fully absorbed.
5. Add the grated lemon zest and, if you like, the rum or anise.
6. Gradually incorporate the flour and baking powder mix, alternating with a tablespoon of milk, until a homogeneous dough is formed.
7. Roll out the dough on a floured surface until it is about 5 mm thick.
8. Using Christmas themed cutters, cut out your Befanini and place them on a baking tray lined with parchment paper.
9. Brush the surface of the cookies with a beaten egg yolk, to give them a shine.
10. Decorate the cookies with colored sprinkles.
11. Bake for about 10-15 minutes, or until the cookies are lightly golden.
12. Let them cool completely before serving.

Curiosity

Befanini are linked to the folklore of the Christmas and Epiphany holidays, and it is tradition to give them to children, as part of the gifts that the Befana brings on the night between January 5 and 6. Every family has their own traditional recipe with small variations, which is passed down from generation to generation.