A soft round biscuit with white sugar icing and colourful sprinkles on baking paper.

Anginetti – Italian Christmas biscuits with lemon icing

Name: Anginetti – Italian Christmas biscuits with lemon icing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Ingredients: 75 g Butter (soft); 60 g Sugar; 3 pcs Eggs (size M); 1 pcs Lemon (unwaxed; only the grated zest); 280 g Plain flour (Type 405 or Tipo 00); 2 tsp Baking powder; 130 g Icing sugar; 2 tbsp Milk (if needed, add a little more by the teaspoonful); 1 tbsp Colourful sugar sprinkles (for decorating)

Soft Italian lemon biscuits with white sugar icing and colourful sprinkles. Easy Christmas bakes made from small round cookies.

35 minEasy16 Servings

OmasRezepte

Ingredients

9 Ingredients

Servings16

Icing sugar130 g
Milkif needed, add a little more by the teaspoonful2 tbsp
Colourful sugar sprinklesfor decorating1 tbsp

Method

5 Steps

Biscuit dough
1
Cream the butter and sugar
Cream the butter and sugar for about 5 minutes. Beat in the eggs one at a time, then stir in the finely grated lemon zest.
2
Mix and chill the dough
Sift in the flour and baking powder and briefly fold in with a dough scraper until you have a soft, slightly sticky dough. Cover the bowl and chill the dough in the fridge for 15–30 minutes.
3
Shape and bake the biscuits
Preheat the oven to 160 °C top/bottom heat. Shape the dough into small balls (about 24 g each) and place them well spaced apart on a tray lined with baking paper. Bake on the middle shelf for 12–15 minutes, until the biscuits are lightly golden. Leave to cool completely on a wire rack.
Icing and decoration
4
Make the lemon icing
Stir the icing sugar with 2 tbsp milk in a small bowl until smooth and a thick icing forms. If needed, add a little more milk by the teaspoonful.
5
Ice and decorate the biscuits
Dip the tops of the completely cooled biscuits into the icing or coat them with it. Decorate immediately with colourful sugar sprinkles and leave to set on a wire rack at room temperature.