I know it is still early for this recipe, but I did not get to January 6 without first trying the recipe! c'avrei whether that figure had not come good ?!?!? You should know that my Andrea goes crazy, especially the ones with the frosting over each year and renews his ritual of eating befanotti the morning of January 6! Li has already tasted it and was very satisfied .. Yay!! I tried a little on the net and I tried this recipe, but I have yet to try a recipe of my grandmother .. i think she modeled befanotti hand with no stencil! For about 40
befanotti need:
500 g flour 300 g sugar 1 packet of yeast
sweet vanilla
a phial of lemon zest 3 eggs
200 g melted butter 1 lemon (zest that I recommend is not treated!)
50 ml sambuca
or pebble colored tails for garnish or royal icing (the recipe below)
Preparation Prepare the dough in a bowl: beat eggs with foam sugar
with the aid of an electric mixer at low speed,
add the melted butter and flour, stirring constantly to avoid the formation of lumps.
When you obtain a homogeneous and smooth Mix in the liqueur, the little bottle of aroma, orange peel and baking powder.
In this case the kneading I used the electric mixer with the arms affixed to the mix, rather than for foaming.
Now let the dough rest covered for half an hour.
Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
Take back the dough, knead on a floured tray and roll it out with a rolling pin, roll it out too but otherwise sticks to the shelf.
a thickness of 1 cm will do fine.
Now you can pick any cut in different shapes: witches, cats, stars, comets, etc..
I used the molds to cookies, but if you want you can also find the special molds from Befana, who are much more 'big. Brush the
befanini with beaten egg, sprinkle with some colorful tang and place on baking tray.
metteli not too close, a little swell during cooking,
Bake the cookies for about 20 minutes or until golden result. Be careful not to let them brown too much. If you want to get them iced
not the befanini Brush with beaten egg before cooking.
royal icing: 200g icing sugar, a tablespoon of water and two drops of lemon. Mix the
ingrdienti un'impasto until soft.
soup over befanotti part in the icing and let dry ...
might be a nice idea to give the day of Epiphany, or simply to enjoy with family and friends at the end of lunch!
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