Growing up, my nana made egg biscuits for almost every holiday and family occasion. She loved teaching her grandchildren how to make them, and I will forever cherish those memories.
These lemony Italian cookies puff up in the oven and take on an egg-like shape. They are fun to decorate with icing and colorful sugar or nonpareils, for kids and adults alike!
This recipe is my version of my nana’s recipe that I have enjoyed sharing with family. My mom actually made them this year for Easter weekend, and they came delicious! I hope you try them out and enjoy!
Anginetti (Italian Lemon Egg Biscuits)
Ingredients
- 1/2 cup white cane sugar
- 1/3 cup neutral oil, such as avocado oil
- 1/3 cup non-dairy milk
- 1 flax egg
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Icing
- 1 1/2 cups powdered sugar
- 2-3 tbsp non-dairy milk
- 1/2 tsp lemon extract
- Nonpareils or decorating sugar
Instructions
- Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
- Mix together the sugar and oil in a large bowl. Add in the milk, flax egg, lemon, and vanilla, and mix until creamy. Stir in the flour, baking powder, and salt to form a soft dough.
- Scoop 1 tablespoon portions of dough, roll into balls, and arrange on the prepared cookie sheets about 2 inches apart. Bake for 12-15 minutes, until puffy and firm.
- Allow to cool completely, then whisk together the icing ingredients in a bowl (start with 2 tablespoons of milk, and add another if necessary to reach a smooth and dippable consistency). Dip the tops of the cookies in the icing then immediately sprinkle with nonpareils. Allow the icing to set, then enjoy!
