Befanini

Name: Befanini
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 45
Ingredients: Butter ½ cup; Baking powder 2 tsp; Sugar ½ cup; Vanilla bean 1; Eggs 1; Rum 2 tsp; Lemon peel 1; Type 00 flour 2 cups; Egg whites 1; Colored sprinkles to taste

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Calories per serving

Vegetarian

Energy Kcal 51
Carbohydrates g 6.5
of which sugars g 2.4
Protein g 0.9
Fats g 2.4
of which saturated fat g 1.36
Fiber g 0.2
Cholesterol mg 11
Sodium mg 4

Difficulty: Easy
Prep time: 20 min
Cook time: 8 min
Makes: 45 pieces
Cost: Low
Note plus the time needed to let the dough rest (about 1 hour)

PRESENTATION

Befanini cookies are this delightful treat from Tuscany that really shines around Epiphany time. These Tuscan Christmas cookies have a fun backstory—seriously good—and pop up every January when families in Viareggio get together for the holiday. You’ll find kids and grownups shaping these cookies into all kinds of fun forms, with the Befana witch being the classic one. It’s kind of a sweet tradition. And here's the thing—rolling out that butter-rich dough, with just a hint of rum, then cutting them out with special molds. When these cookies bake, the kitchen fills with a warm, buttery smell that makes everyone hungry before they’re even out of the oven. They’re not just any Italian holiday cookies; they’re a little celebration of the old Tuscan way of marking the end of Christmas, with lots of color and a bit of magic from the sprinkles on top.

People in Tuscany take real pride in their befanini recipe, and to be honest, it’s easy to see why. The dough is tender and moist, so you end up with cookies that are soft, a bit crisp around the edges, and really fun to eat. Everyone in the house gets involved, especially kids, because decorating these traditional Italian cookies with rainbow sprinkles just feels festive. I mean, every family seems to have their own twist—some might add a splash more rum or shape the cookies differently, but that’s what keeps these Italian baking traditions alive. Pretty much, folks usually pack up plates of these as gifts for friends and neighbors, making the whole thing about sharing and bringing a smile.

The joy of making befanini isn’t just about the cookies themselves; it’s about the experience and the togetherness it brings. As you knead the dough and cut out shapes, there’s a simple, joyful connection to the past. If you’re after holiday cookie recipes with a story, this is definitely one that brings a bit of Tuscany right to your table, giving you a taste of those joyful, colorful Epiphany celebrations. So, why not bring this bit of Tuscan magic into your home and share the delight of befanini with your loved ones? Really really wonderful.

INGREDIENTS

Calories per serving

ingredients for 45 cookies: Butter ½ cup (125 g); Baking powder 2 tsp (8 g); Sugar ½ cup (100 g); Vanilla bean 1; Eggs 1; Rum 2 tsp (10 g); Lemon peel 1; Type 00 flour 2 cups (250 g)

Ingredients for decorating: Egg whites 1; Colored sprinkles to taste

Preparation

How to prepare Befanini

To prepare the befanini, start by placing the flour and well-chilled butter in a mixer 1. Turn on the device and blend everything until you get a sandy mixture 2, which you will then transfer onto a work surface, in the classic fountain shape with a hole in the center 3.

Now add the sugar 4, the baking powder 5, the seeds from the vanilla bean 6,

the grated lemon zest 7, the egg, and finally the rum 8. Knead everything by hand 9 until you get a smooth and compact dough,

shape it into a loaf, then flatten it a bit with your hands, cover it with cling film 10, and let it rest in the refrigerator for at least an hour. After this time, roll out the dough with the help of a rolling pin 11 until you obtain a thin sheet (about 1/8 inch), then cut out the cookies with Christmas-shaped cutters 12.

Transfer the obtained cookies onto a baking tray lined with parchment paper, brush them with the egg white 13, and sprinkle them with colorful candy sprinkles 14. Bake the befanini in a static oven, preheated, at 356°F for 7-8 minutes (keep an eye on the baking as the cookies should not darken too much). Once ready, take them out and let them cool on a wire rack 15. The befanini are ready: Happy Befana!