Anginetti

Anginetti

Recipe from Michael Salvatore Gottuso (thanks to his nonna)

makes at least 8 dozen cookies


7 eggs

1 cup sugar

1 1/2 t. vanilla extract

1/2 t. anisette extract

juice of one lemon

juice of one orange

1 1/2 t. grated fresh orange zest

1 1/2 t. grated fresh lemon zest

3 sticks melted and cooled unsalted butter

8 cups flour

1 t. kosher salt

8 t. baking powder


Icing:

juice of 2 lemons

juice of 1/2 orange

4 cups confectioners' sugar

1 t. anisette extract

1/2 t. vanilla extract

1/2 t. grated fresh lemon zest

1/2 t. grated fresh orange zest


Mix together 7 beaten eggs with 1 cup sugar until well blended. Now add 1 1/2 teaspoons vanilla extract, 1/2 teaspoon anisette extract (make sure to use pure, not imitation), juice of one lemon, juice of one orange, 1 1/2 teaspoons grated fresh orange zest, and 1 1/2 teaspoons grated fresh lemon zest. Blend well. Add 3 sticks melted unsalted butter (make sure they are cool). Preheat the oven to 350 degrees. Now sift unbleached flour enough to make 8 cups SIFTED flour. In batches sift together the sifted flour, 1 teaspoon kosher salt, and 8 teaspoons baking powder (make sure it's aluminum-free) and gently blend into the bowl until it's a soft, not too sticky, pliable dough. You may have to gently knead with your hands. Don't panic if it's still a bit sticky. To get to the right consistency, simply dust a little more flour into the bowl and onto your hands and only add enough until you are at a smooth dough. Then stop and let it rest for a good 15 minutes. Pull out the dough in small balls, like a golf ball size and roll into a rope, then turn it into a knot (like a "wreath"). Place onto sturdy baking sheets. Remember there is not "set" size so no debating on this. Make that your own preference. My family likes them a bit bigger than some other families do. The cookies cook fairly quickly and are NOT supposed to be a dark brown. Bake for 10 minutes, check the bottom to see if it's light brown. When you are done with your last batch going in, it's time to make the icing glaze. Mix everything together till you get a nice consistency: juice of 2 lemons, juice of 1/2 orange, 4 cups of confectioners' sugar, 1 teaspoon anisette extract, 1/2 teaspoon vanilla extract, 1/2 teaspoon grated fresh lemon zest, and 1/2 teaspoon grated fresh orange zest. If it appears too loose, in small batches add more confectioner's sugar. Dip the cookies on their tops into the icing and let the excess run off. Grandma suggests that you also dip the bottoms as that will encase the cookies in the icing and keep them fresh longer. Place the iced cookies on racks and top them with small confettini (multi colored non-pareils).