Italian Lemon Biscuits

    35 minutes

    These are an easy and tasty lemon biscuit that are known in Italy as 'Anginetti'. I think the great appearance is because of adding of the icing while hot.

    137 people made this

    Serves: 12 

    • 1/2 cup (125g) white sugar
    • 2 teaspoons vanilla essence
    • 1 teaspoon lemon zest
    • 6 tablespoons butter
    • 3 eggs
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • Icing
    • 1 tablespoon butter
    • 3 cups (465g) sifted icing sugar
    • 2 tablespoons water
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Line baking tray with baking paper.
    2. In a mixing bowl beat sugar, vanilla, lemon zest and 6 tablespoons of butter with an electric mixer until well blended.
    3. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
    4. Stir in flour and baking powder (will be a soft, sticky dough).
    5. Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2cm diameter rings onto the prepared baking tray.
    6. With moistened fingertips press ends of each ring together to form a smooth ring.
    7. Bake about 20 minutes or until golden brown.
    8. Icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla then whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
    9. Remove biscuits from oven and immediately brush warm icing over hot biscuits.
    10. Cool iced biscuits on baking tray for 2 minutes. Transfer to a cake rack and cool completely.

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    Reviews in English (19)


    Is this recipe able to be shaped into knots like the anginetti i remember as a child,can anybody help?  -  08 Sep 2012


    The Anginetti recipe is a dream come true. My Traditional Italian grandmother made these cookies every year and they were bakery perfect. None that I baked came out like hers until I tried this recipe. It really tastes like the authentic quality of melting in your mouth heaven and a not too sweet experience. They are a "Wow!" To give the cookies a more melt in your mouth quality, I substituted Crisco for the butter. I used the same amount that the recipe calls for. The Crisco needs to be heated and melted then cooled in order to take these cookies up one more notch towards perfection. The next variation that I added is actual lemon zest, in both the cookie and the icing. It then creates a cookie that is truly at the peak of gourmet perfection. I share this recipe with others, and I bake these cookies for so many holiday gifts for family, friends and loved ones. It's the one the people start asking for weeks and weeks before the holidays get into swing. They say, "I hope you're gonna bring us those lemon cookies again this year!!! What more can I say. Just make them.  -  21 Dec 2006  (Review from Allrecipes USA and Canada)


    Great Recipe! Very similar to what you would find in a bakery. My only suggestion would be to put the dough in a ziploc bag and snip off the tip (instead of using a pastry bag).  -  07 Apr 2007  (Review from Allrecipes USA and Canada)