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Desserts

Befanini (Tuscan Epiphany Cookies)

How to make befanini, traditional Tuscan shortbread cookies flavored with rum and lemon zest, perfect for the Befana's stocking.
Recipe Befanini (Tuscan Epiphany Cookies)
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 8 minutes
  • Servings for 45 cookies

Have you ever thought about how a scent can bring back childhood memories and the special atmosphere of the winter holidays? Befanini, with their unmistakable aroma of rum and lemon zest, are the real stars of the Befana stocking, the stocking the Befana fills with treats on Epiphany. These butter befanini cookies will win you over right away: crumbly, soft and richly decorated with bright colored sprinkles, they’re perfect for celebrating Epiphany and making both grown-ups and kids happy.

The recipe for soft befanini is handed down from generation to generation, and making these sweets together in the kitchen becomes a true family ritual. Thanks to a shortcrust dough enriched with butter, baking powder and tasty flavorings, you’ll get quick and easy befanini to shape with themed cookie cutters: stockings, stars, hearts and all the shapes that make this holiday so cheerful. Your kids will have a blast decorating each cookie, making them even more special.

One of the questions we get most often is exactly how to make befanini that turn out perfect: the key lies in choosing fresh, wholesome ingredients and in baking them in the oven, which brings out all the fragrance of these traditional winter holiday sweets. If you love trying new recipes for these occasions, we also recommend the Befana Focaccia, the wonderful Homemade Danish Butter Cookies and the indulgent Nutella and Coconut Cookies, which will make every stocking richer and more fun.

This Befana cookie recipe will guide you step by step to make oven-baked befanini, with a fragrant dough, colored sprinkles and vanilla in the dough: just the kind of vanilla cookies for the Befana that Epiphany is never without. All that’s left is to put on your apron and give in to the charm of cookies decorated with sprinkles, ready to enjoy or to give as gifts to share all the warmth of the holiday.

Ingredients for 45 cookies

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Method

  1. To make the befanini, start by putting the flour and the butter, straight from the fridge, in a food processor: pulse until the mixture looks crumbly, then transfer it to a work surface and make the classic well in the center.
    Befanini, step 1: flour and butter blended until crumbly
  2. Add the sugar, the baking powder, the seeds from the vanilla bean, the grated lemon zest, the rum and the egg: knead everything until you have a smooth, firm dough and shape it into the classic ball. Cover it with plastic wrap and put it in the fridge to rest for at least an hour.
    Befanini, step 2: the dough shaped into a ball
  3. Once the resting time is up, take the dough out of the fridge and roll it out with a rolling pin into a sheet about 3 mm thick. Using cookie cutters, cut out cookies in Christmas shapes and place them on a baking sheet lined with parchment paper, brush them with the beaten egg white and sprinkle them with colored sprinkles.
    Befanini, step 3: cookies cut into Christmas shapes on a baking sheet
  4. Bake the cookies at 180 °C (350 °F) for about 8 minutes and, once they’re done, transfer them to a serving plate and let them cool slightly. When they’re warm, serve the befanini. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you’d rather not use rum, you can replace it with a vial of vanilla flavoring or a vial of rum flavoring, since the latter contains no alcohol.

Tips

If the dough is too sticky, I recommend adding a little more flour to make it firmer.

Storage

Once they have cooled completely, you can keep the befanini in a tin for up to a month.

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