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Angelettis
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Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
6 large eggs
1 teaspoon vanilla or anise extract
1 box (16 ounces) confectioners’ sugar
1/4 cup lemon juice
Coarse sanding sugar, for decorating
Gallery
Angelettis
Credit:
not applicable
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Angelettis
Credit:
not applicable
Angelettis
Credit:
not applicable
Angelettis
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 6 large eggs
- 1 teaspoon vanilla or anise extract
- 1 box (16 ounces) confectioners’ sugar
- 1/4 cup lemon juice
- Coarse sanding sugar, for decorating
Directions
Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addition. Add vanilla; beat until incorporated. With mixer on, gradually add flour mixture; beat until dough comes together.
Scoop dough into tablespoon-size balls onto a baking sheet lined with parchment or a nonstick baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
Meanwhile, stir together confectioners’ sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and let stand until icing is firm.
Reviews (43)
Add Rating & Review
72 Ratings
5 star values:
17
4 star values:
23
3 star values:
22
2 star values:
9
1 star values:
1
Load More Reviews
Reviews (43)
Add Rating & Review
72 Ratings
5 star values:
17
4 star values:
23
3 star values:
22
2 star values:
9
1 star values:
1
Add Rating & Review
72 Ratings
5 star values:
17
4 star values:
23
3 star values:
22
2 star values:
9
1 star values:
1
72 Ratings
5 star values:
17
4 star values:
23
3 star values:
22
2 star values:
9
1 star values:
1
72 Ratings
5 star values:
17
4 star values:
23
3 star values:
22
2 star values:
9
1 star values:
1
- 5 star values:
- 17
- 4 star values:
- 23
- 3 star values:
- 22
- 2 star values:
- 9
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
11/27/2011
tried this for the first time and we love them. will add a bit more anise the next time. Delicious!!
Martha Stewart Member
Rating: Unrated
08/30/2011
It seems that everyone who doesn't like these cookies didn't use the anise. These are Italian cookies! This is one of my families favorite cookie. I add orange blossom water to the batter as well as the anise. They bake up as perfect little cakes. I then put on the lemon frosting using no water to make it thick. Add sprinkles for the season, and perfect little cakes you can freeze!
Martha Stewart Member
Rating: Unrated
12/24/2010
I would not make these again. The dough was very sticky, the cookies were bumpy in shape and I ended up smoothing them out with wet fingers before baking. The cookies taste fine, but a bit dry similar to a biscuit. The icing was too thin and did not add much to the cookies and the color from the sprinkles ran and smeared in the icing. If you plan to make these cookies, I recommend you use the anise extract (I did not) and try a few layers of the icing or using a thicker frosting.
Martha Stewart Member
Rating: Unrated
12/12/2010
I made this cookies last year for my whole family, and they all loved them, They are very delicious, very light and fluffy and very festive too.
Martha Stewart Member
Rating: Unrated
10/21/2010
I made these cookies last year on a whim and I loved them. Now it's not even halloween and I'm craving them. They are not too sweet ; if you like plain cookies, then you'll like these!
Martha Stewart Member
Rating: Unrated
12/21/2009
These cookies were wonderful! Light, fluffy and delicious. The lemon icing added a nice touch and gave the cookie a bit more flavor. I loved them and would definitely make them again!
Martha Stewart Member
Rating: Unrated
12/07/2009
I was not real impressed with these cookies. They were kind of bland. I used the Anise Extract and you could taste the flavor, but it was just a bland cookie. I probably would not make these again.
Martha Stewart Member
Rating: Unrated
02/26/2009
I had high hopes about this recipe but it just didn't win me over. It seemed to be a lot of work for a pretty plain cookie. I didn't try using the anise, which is annoying since it give it as an option. I think with the anise it may have been better or at least NOT forgettable.
Martha Stewart Member
Rating: Unrated
01/03/2009
These cookies are traditional Italian cookies. They are wonderful. However, every Italian I know, Including my mom, calls them ANGINETTI
Martha Stewart Member
Rating: Unrated
12/29/2008
I used anise extract in the cookies, together with 2 tsp. anise seed. I also used anise extract and lemon juice in the icing. These were delicious!
Martha Stewart Member
Rating: Unrated
12/28/2008
I made these and halved the recipe and used lemon in the icing and that is what they use in italian bakeries.........good cookies.
Martha Stewart Member
Rating: Unrated
12/26/2008
This was my first time using this recipe.
I used the peppermint extract and water combo instead of the lemon juice.
The icing was fabulous and the cookies themselves came out fantastically.
I used a meat tenderizer to smash a peppermint stick and used the crushed candies and tiny pink colours --the cookies looked and tasted fantastic. I used anisse seed--and it was my first time using this extract. I feared it would be way too overpowering but it wasn't!
Martha Stewart Member
Rating: Unrated
12/26/2008
I love it! My cookie were rounded in shape. Love the icing.
Martha Stewart Member
Rating: Unrated
12/23/2008
too dry
Martha Stewart Member
Rating: Unrated
12/22/2008
I made these this week. You are right the dough is sticky, but it worked. My only complaint is that there was not enough anise extract. The next time I will use at least 2 Tablespoons. I also used the anise extract in the frosting. They are a good cookie.
Martha Stewart Member
Rating: Unrated
12/21/2008
I made these cookies and they turned out pretty good....but they dough was very sticky to work with.....anybody know what I may have done wrong......
Martha Stewart Member
Rating: Unrated
12/20/2008
I made these delicious cake-like cookies with anise extract, and then made the icing with water instead of lemon juice, plus 1 1/2 tsp. peppermint extract. I then topped them with crushed peppermint candies, which just put the over the top. Festive, gorgeous, and delicious. What more can you ask for?
Martha Stewart Member
Rating: Unrated
12/19/2008
I have made these cookies for years. I never knew the name of them. They are great for Easter also. The kids like them because they are fun to play with. You really cannot mess them up.
Martha Stewart Member
Rating: Unrated
12/18/2008
For Lori63: Regular Italian anise (seed, and not star anise) is fab! It's one of those magical ingredients that gives a special grace note to cookies. It's light and perfumy, much more refined than licorice. Butter is generally about 80 - 87% fat ( the rest milk solids ) while Crisco is 100% fat, so I think you'd get a slightly different texture, but not in a bad way at all. I love Italian and Greek holiday cookies; 'll be doing these with superfine sugar and anise seed.
Martha Stewart Member
Rating: Unrated
12/18/2008
Can someone tell me what anise tastes like? Is it black licorice? Also, does anyone have good/bad results using butter flavor crisco instead of butter?
Martha Stewart Member
Rating: Unrated
12/18/2008
Made these for a cookie exchange at work to RAVE REVIEWS.
One alteration I made to the topping: Cream 1/2 cup butter, add 4 1/2 cups poweded sugar (sifted), 3 tbsp milk, 1/2 tsp (or a bit more to taste) vanilla and blend until smooth. (You can also use 1/2 tsp peppermint extract or other flavoring instead of vanilla.) Frost HEAVILY and add crushed peppermint, or sanding sugar. Pop into the fridge until the frosting is firm. YUMMY!!!
Martha Stewart Member
Rating: Unrated
12/18/2008
Are these the melt in your mouth shortbread cookie? Looks like it based on the receipe but just want to make sure....
Martha Stewart Member
Rating: Unrated
12/18/2008
One of my mother-in-law's elderly friends makes these every year. I have been trying to get the exact recipe from her for years but she would only give me the ingredients not the measurements! I finally have it!!! We would keep a box of these in the freezer and whenever we wanted one, would just take it out, let it defrost for about 10-15 minutes and then enjoy. She would make hers as twists, not balls. Thank you Martha!!!
Martha Stewart Member
Rating: Unrated
12/18/2008
My Italian grandmother made these cookies for decades, allthough she called them Biscotti Fascile and she always colored the icing pink, green and blue. No matter how many times anyone in our family makes them, they still don't compare to Grandma's. Oh, and yes you can either freeze the dough or make the cookies and freeze them.
Martha Stewart Member
Rating: Unrated
12/18/2008
this is for Sharma 26 - I freeze all my cookie balls ahead of time and then bake them as needed - I have even baked them from frozen (a little extra time). I do lots of holiday trays and usually spend one whole day just baking as the cookie balls are in the freezer - also freeze unbaked cut out cookies and they bake beautifully Hope this helps
Martha Stewart Member
Rating: Unrated
12/18/2008
To make these cookies a true Italian traditional Christmas cookie, I add a little anise flavoring to the frosting. Great with a cup of espresso.
Martha Stewart Member
Rating: Unrated
12/13/2008
Can I freeze this dough? I need to make a cookie platter in a week, but I won't have time to make so many different types of dough the day before! Freezing several types of dough will make it a lot easier to bake after work the night before.
Martha Stewart Member
Rating: Unrated
12/11/2008
Fabulous!! So light. Pack well without breaking for lunches, great with a cup of tea. Definitly will make again, not just for Chirstmas.
Martha Stewart Member
Rating: Unrated
12/02/2008
These are very good. They are cakey, domey, and not too sweet. I recommend a generous coating of icing...even so, the flavor is subtle. I used vanilla extract, and put 2 tsp instead of 1. Good. The cookie part has a good mild taste that is neutral enough to flavor the icing something other lemon. Would make these again.
Martha Stewart Member
Rating: Unrated
11/30/2008
I have a recipe for these wonderful cookies, but you have to make
about 10 dozen at one time! This recipe is very good and makes
enough to enjoy
Martha Stewart Member
Rating: Unrated
12/13/2007
Wonderful!!! I made these cookies exactly as specified and they turned out beautiful!!! I squeezed fresh lemon (from our tree) into the icing and the flavor combined with the anise in the cookie is amazing! I sprinkled BLUE sugar over icing (instead of red) and they looked liked little snowballs. Cookies are better in 2-3 days for flavors to come alive!!! Very good recipe! Happy Holidays!!!
Martha Stewart Member
Rating: Unrated
11/08/2007
The day this episode aired, I nearly fell out of my seat... I watched in awe as Martha and Gerry DiSanto went over the recipe. When I was a little girl, my mother made these cookies every year for Christmas and they were, and still are my favorite cookie of all time. My mom passed away, leaving behind remarkable holiday memories and no recipes!!!! Thank goodness for Martha...you made my holidays feel like home again!!!
Martha Stewart Member
Rating: Unrated
11/27/2011
tried this for the first time and we love them. will add a bit more anise the next time. Delicious!!
Rating: Unrated
Rating: Unrated
08/30/2011
It seems that everyone who doesn't like these cookies didn't use the anise. These are Italian cookies! This is one of my families favorite cookie. I add orange blossom water to the batter as well as the anise. They bake up as perfect little cakes. I then put on the lemon frosting using no water to make it thick. Add sprinkles for the season, and perfect little cakes you can freeze!
Rating: Unrated
12/24/2010
I would not make these again. The dough was very sticky, the cookies were bumpy in shape and I ended up smoothing them out with wet fingers before baking. The cookies taste fine, but a bit dry similar to a biscuit. The icing was too thin and did not add much to the cookies and the color from the sprinkles ran and smeared in the icing. If you plan to make these cookies, I recommend you use the anise extract (I did not) and try a few layers of the icing or using a thicker frosting.
Rating: Unrated
12/12/2010
I made this cookies last year for my whole family, and they all loved them, They are very delicious, very light and fluffy and very festive too.
Rating: Unrated
10/21/2010
I made these cookies last year on a whim and I loved them. Now it's not even halloween and I'm craving them. They are not too sweet ; if you like plain cookies, then you'll like these!
Rating: Unrated
12/21/2009
These cookies were wonderful! Light, fluffy and delicious. The lemon icing added a nice touch and gave the cookie a bit more flavor. I loved them and would definitely make them again!
Rating: Unrated
12/07/2009
I was not real impressed with these cookies. They were kind of bland. I used the Anise Extract and you could taste the flavor, but it was just a bland cookie. I probably would not make these again.
Rating: Unrated
02/26/2009
I had high hopes about this recipe but it just didn't win me over. It seemed to be a lot of work for a pretty plain cookie. I didn't try using the anise, which is annoying since it give it as an option. I think with the anise it may have been better or at least NOT forgettable.
Rating: Unrated
01/03/2009
These cookies are traditional Italian cookies. They are wonderful. However, every Italian I know, Including my mom, calls them ANGINETTI
Rating: Unrated
12/29/2008
I used anise extract in the cookies, together with 2 tsp. anise seed. I also used anise extract and lemon juice in the icing. These were delicious!
Rating: Unrated
12/28/2008
I made these and halved the recipe and used lemon in the icing and that is what they use in italian bakeries.........good cookies.
Rating: Unrated
12/26/2008
This was my first time using this recipe.
I used the peppermint extract and water combo instead of the lemon juice.
The icing was fabulous and the cookies themselves came out fantastically.
I used a meat tenderizer to smash a peppermint stick and used the crushed candies and tiny pink colours --the cookies looked and tasted fantastic. I used anisse seed--and it was my first time using this extract. I feared it would be way too overpowering but it wasn't!
I love it! My cookie were rounded in shape. Love the icing.
Rating: Unrated
12/23/2008
too dry
Rating: Unrated
12/22/2008
I made these this week. You are right the dough is sticky, but it worked. My only complaint is that there was not enough anise extract. The next time I will use at least 2 Tablespoons. I also used the anise extract in the frosting. They are a good cookie.
Rating: Unrated
12/21/2008
I made these cookies and they turned out pretty good....but they dough was very sticky to work with.....anybody know what I may have done wrong......
Rating: Unrated
12/20/2008
I made these delicious cake-like cookies with anise extract, and then made the icing with water instead of lemon juice, plus 1 1/2 tsp. peppermint extract. I then topped them with crushed peppermint candies, which just put the over the top. Festive, gorgeous, and delicious. What more can you ask for?
Rating: Unrated
12/19/2008
I have made these cookies for years. I never knew the name of them. They are great for Easter also. The kids like them because they are fun to play with. You really cannot mess them up.
Rating: Unrated
12/18/2008
For Lori63: Regular Italian anise (seed, and not star anise) is fab! It's one of those magical ingredients that gives a special grace note to cookies. It's light and perfumy, much more refined than licorice. Butter is generally about 80 - 87% fat ( the rest milk solids ) while Crisco is 100% fat, so I think you'd get a slightly different texture, but not in a bad way at all. I love Italian and Greek holiday cookies; 'll be doing these with superfine sugar and anise seed.
Can someone tell me what anise tastes like? Is it black licorice? Also, does anyone have good/bad results using butter flavor crisco instead of butter?
Made these for a cookie exchange at work to RAVE REVIEWS.
One alteration I made to the topping: Cream 1/2 cup butter, add 4 1/2 cups poweded sugar (sifted), 3 tbsp milk, 1/2 tsp (or a bit more to taste) vanilla and blend until smooth. (You can also use 1/2 tsp peppermint extract or other flavoring instead of vanilla.) Frost HEAVILY and add crushed peppermint, or sanding sugar. Pop into the fridge until the frosting is firm. YUMMY!!!
Are these the melt in your mouth shortbread cookie? Looks like it based on the receipe but just want to make sure....
One of my mother-in-law's elderly friends makes these every year. I have been trying to get the exact recipe from her for years but she would only give me the ingredients not the measurements! I finally have it!!! We would keep a box of these in the freezer and whenever we wanted one, would just take it out, let it defrost for about 10-15 minutes and then enjoy. She would make hers as twists, not balls. Thank you Martha!!!
My Italian grandmother made these cookies for decades, allthough she called them Biscotti Fascile and she always colored the icing pink, green and blue. No matter how many times anyone in our family makes them, they still don't compare to Grandma's. Oh, and yes you can either freeze the dough or make the cookies and freeze them.
this is for Sharma 26 - I freeze all my cookie balls ahead of time and then bake them as needed - I have even baked them from frozen (a little extra time). I do lots of holiday trays and usually spend one whole day just baking as the cookie balls are in the freezer - also freeze unbaked cut out cookies and they bake beautifully Hope this helps
To make these cookies a true Italian traditional Christmas cookie, I add a little anise flavoring to the frosting. Great with a cup of espresso.
Rating: Unrated
12/13/2008
Can I freeze this dough? I need to make a cookie platter in a week, but I won't have time to make so many different types of dough the day before! Freezing several types of dough will make it a lot easier to bake after work the night before.
Rating: Unrated
12/11/2008
Fabulous!! So light. Pack well without breaking for lunches, great with a cup of tea. Definitly will make again, not just for Chirstmas.
Rating: Unrated
12/02/2008
These are very good. They are cakey, domey, and not too sweet. I recommend a generous coating of icing...even so, the flavor is subtle. I used vanilla extract, and put 2 tsp instead of 1. Good. The cookie part has a good mild taste that is neutral enough to flavor the icing something other lemon. Would make these again.
Rating: Unrated
11/30/2008
I have a recipe for these wonderful cookies, but you have to make
about 10 dozen at one time! This recipe is very good and makes
enough to enjoy
Rating: Unrated
12/13/2007
Wonderful!!! I made these cookies exactly as specified and they turned out beautiful!!! I squeezed fresh lemon (from our tree) into the icing and the flavor combined with the anise in the cookie is amazing! I sprinkled BLUE sugar over icing (instead of red) and they looked liked little snowballs. Cookies are better in 2-3 days for flavors to come alive!!! Very good recipe! Happy Holidays!!!
Rating: Unrated
11/08/2007
The day this episode aired, I nearly fell out of my seat... I watched in awe as Martha and Gerry DiSanto went over the recipe. When I was a little girl, my mother made these cookies every year for Christmas and they were, and still are my favorite cookie of all time. My mom passed away, leaving behind remarkable holiday memories and no recipes!!!! Thank goodness for Martha...you made my holidays feel like home again!!!
All Reviews for Angelettis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Angelettis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
