Befanini are colorful, soft sugar cookies traditionally made in Tuscany, Italy, especially around Epiphany (January 6) to celebrate La Befana—the kind witch who delivers gifts to children. These cookies are often shaped like stars, stockings, or animals and decorated with colorful sprinkles.
Here’s a traditional Befanini Cookies recipe:
⭐ Befanini Cookies (Tuscan Epiphany Cookies)
🍪 Ingredients:
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3 ½ cups (450 g) all-purpose flour
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1 cup (200 g) granulated sugar
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2 tsp baking powder
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½ tsp salt
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Zest of 1 lemon (or orange)
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1 tsp vanilla extract
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2 large eggs
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½ cup (115 g) unsalted butter, softened
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¼ cup (60 ml) milk
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Optional: 1–2 Tbsp rum, vin santo, or anise liqueur
For decorating:
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1 egg yolk + 1 Tbsp milk (for egg wash)
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Colorful sprinkles (rainbow nonpareils or confetti sprinkles)
🧑🍳 Instructions:
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Make the dough:
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In a large bowl, mix flour, baking powder, salt, and sugar.
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Add lemon zest and vanilla.
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Add softened butter and mix with fingers or a pastry cutter until crumbly.
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Beat in eggs, milk, and optional liqueur until a soft dough forms.
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If sticky, add a bit more flour. If dry, add a splash more milk.
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Rest:
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Wrap dough in plastic wrap and let it rest in the fridge for 30 minutes to 1 hour.
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Roll and shape:
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Preheat oven to 350°F (180°C).
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Roll dough on a lightly floured surface to about ¼ inch (0.5 cm) thick.
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Cut into festive shapes (stars, animals, hearts, Befana brooms, etc.).
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Decorate:
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Place cookies on a parchment-lined baking sheet.
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Brush with egg wash.
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Decorate with colorful sprinkles.
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Bake:
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Bake for 10–12 minutes, or until edges are just barely golden.
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Let cool on a wire rack.
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🎉 Tips & Notes:
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Traditional for Epiphany, but delicious year-round.
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The cookies are meant to be soft, not crispy.
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Kids often help decorate them — perfect for a family baking day.
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Want a citrus punch? Add more zest or a drop of lemon extract.