Description
These traditional Italian Easter cookies, known as Anginetti or Taralli Dolci di Pasqua, are soft, cake-like treats flavored with vanilla and almond extracts. They’re topped with a sweet glaze and festive sprinkles, making them a delightful addition to any Easter celebration.
Ingredients
For the Cookies:
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3 cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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¾ cup granulated sugar
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8 tablespoons unsalted butter, softened
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1 teaspoon vanilla extract
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2 teaspoons almond extract
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3 large eggs, room temperature
For the Glaze:
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1 cup powdered sugar
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3 tablespoons milk or cream
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1 teaspoon almond extract (or vanilla extract or lemon juice as substitutes)
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Liquid food coloring and sprinkles for decorating
Instructions
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Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream together granulated sugar and softened butter until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla and almond extracts.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Scoop tablespoon-sized portions of dough and roll them into balls.
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Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are lightly golden.
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Remove from oven and allow to cool completely on a wire rack.
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For the glaze, whisk together powdered sugar, milk, and almond extract until smooth.
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Dip the tops of the cooled cookies into the glaze, then decorate with sprinkles.
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Allow the glaze to set before serving
Notes
These cookies can be stored in an airtight container at room temperature for up to one week.
For a twist, consider adding lemon zest to the dough for added flavor.
The dough can be refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian