Go Back
–+ servings
Welcome to ItalianCookies.com
Befanini: The Sweet Taste of an Italian Epiphany
Simple Ingredients, Rich Tradition
Befanini may be festive and colorful, but their charm lies in their simplicity. The dough comes together with ingredients most people already have on hand—flour, sugar, eggs, butter, and a touch of baking powder to give them a soft, cake-like lift. They're humble, homey, and full of warmth, just like the holiday they’re made for. Some families add a splash of anise liqueur, a drop of vanilla extract, or even a hint of rum.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour 7 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1½ tsp baking powder
  • ½ cup unsalted butter, softened
  • Zest of 1 lemon or orange
  • 2 large eggs (1 for dough, 1 for egg wash)
  • 3 tbsp milk (only if needed to bind the dough)
  • ⅛ tsp pinch of salt
  • 1 tsp vanilla extract or anise extract (optional)
Decorating
  • 1 egg yolk + 1 tbsp milk (for egg wash)
  • Multi-colored sprinkles (nonpareils or confetti)

Equipment

  • Holiday Shapes Cookie Cutters (stars, hearts, animals, etc.)

Instructions
 

  1. Cream the butter and sugar
    In a large bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes using a hand mixer or whisk.
  2. Add the wet ingredients
    Mix in the eggs, one at a time, followed by the zest and vanilla extract (or anise, if using). Beat until smooth and fully combined.
  3. Add dry ingredients
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients. Stir just until a soft dough forms. If it’s too dry or crumbly, add 1–2 tbsp of milk until it holds together.
  4. Chill the dough (optional but helpful)
    Wrap the dough in plastic wrap and chill for about 30 minutes. This helps with rolling and shaping, especially if working with kids.
  5. Preheat the oven
    Set your oven to 180°C (350°F). Line your baking sheet with parchment or a silicone mat.
  6. Roll and cut
    On a lightly floured surface, roll out the dough to about ½ cm (¼ inch) thick. Cut out shapes using your favorite cookie cutters—stars, hearts, animals, or La Befana shapes!
  7. Decorate
    Place the cookies on your baking sheet. Brush each one with a mix of egg yolk and milk for shine. Add a sprinkle of rainbow confetti on top.
  8. Bake
    Bake for 10–12 minutes, or until the edges are just turning golden. Don’t overbake—Befanini should be soft inside.
  9. Cool
    Let the cookies cool on a rack.

Notes

Texture choice: For slightly crisper cookies, roll the dough thinner and bake a minute longer. For soft, cake-like cookies, keep them thicker and just golden on the edges.
Chill the Dough for Best Results: While not strictly required, chilling the dough for 30 minutes makes it easier to roll and helps the cookies hold their shape during baking. Especially helpful for intricate cutters!
 

Befanini Cookies – Nutrition (Estimated Per Serving)

Based on 1 cookie (~25g). Befanini are small, traditional Italian cookies often flavored with anise, almonds, or citrus zest and lightly sweetened.
Nutrient Amount %DV*
Calories 110 —
Total Fat 5g 6%
└ Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 30mg 1%
Total Carbohydrate 16g 6%
└ Dietary Fiber 1g 4%
└ Total Sugars 7g —
   └ Added Sugars 6g 12%
Protein 2g 4%
Vitamin D 0.1mcg 1%
Calcium 10mg 1%
Iron 0.5mg 3%
Potassium 30mg 1%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
The primary sources of calories and fat are the butter or oil and almonds used in the dough, which give Befanini their tender, slightly crumbly texture. Added sugars from granulated sugar contribute most of the cookie’s sweetness.

Tried this recipe?

Let us know how it was!