Befanini | Tuscan Epiphany Cookies for La Befana
Befanini are traditional Tuscan cookies made for the Epiphany and La Befana, the beloved folkloric Witch who brings sweets to children on January 6th. These simple, shortbread-style cookies flavored with lemon zest, often with hints of rum, are decorated with colorful sprinkles. Perfect for families and anyone who loves classic Italian traditions.
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Looking for some inspiration?… For more Christmas Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
~Recipe made in December 2025~
Befanini | Tuscan Epiphany Cookies for La Befana
Befanini are traditional Tuscan cookies made for the Epiphany and La Befana, the beloved folkloric Witch who brings sweets to children on January 6th. These simple, shortbread-style cookies flavored with lemon zest, often with hints of rum, are decorated with colorful sprinkles. Perfect for families and anyone who loves classic Italian traditions.
Ingredients
- 8.82 oz (250 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/8 tsp (0.75 g) sea salt
- 4.23 oz (120 g) butter (Cold)
- 3.53 oz (100 g) granulated sugar
- lemon zest (From 1 lemon)
- 1 egg (Large | At Room Temperature)
- 1 tsp (5 g) vanilla bean paste
- 1 tsp (5 g) rum (Used Grand Marnier instead)
TOPPINGS
- 1 egg white
- 2 tsp sprinkles (Foliay | Holiday Time Mix)
Instructions
- Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.
BEFANINI COOKIES PREPARATION
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.8.82 oz all-purpose flour, 1/2 tsp baking powder, 1/8 tsp sea salt
- In the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and lemon zest. Start on your lowest setting and increase the speed until you reach the desired consistency. About 2-3 minutes. NOTE: Scrap the bowl down when necessary.4.23 oz butter, 3.53 oz granulated sugar, lemon zest
- Add the egg, the vanilla bean paste and rum (Here I used Grand Marnier to compliment the lemon zest). Continue mixing on medium speed until mostly combined, it will curdle, that's normal.IMPORTANT: Do not over mix.1 egg, 1 tsp vanilla bean paste, 1 tsp rum
- Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes).NOTE: Scrap the bowl down when necessary.Flatten the dough into a large disk. Wrap it in cling film and refrigerate for about 2 hours.
ASSEMBLY
- Preheat oven to 350℉/180℃. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
- Take the out of the refrigerator and transfer it onto your workstation. Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut the cookie dough using your Favorite Christmas Cookie dough cutters.
- Transfer the cookies to your prepared baking sheet.Brush each cookie with a lightly beaten egg white.Add the sprinkles on top (Here I used my Holiday Time Mix from Foliay.1 egg white, 2 tsp sprinkles
BAKE!
- Bake for 8 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Befanini Cookies are out of the oven, let them completely cool down on your Baking Sheet. Enjoy & Happy Holidays!NOTE: These cookies are best enjoyed when stored in a metal tin box.
YouTube Video
Nutrition
Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 180IU | Calcium: 12mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe Befanini (Tuscan Christmas Cookies) by Emily from the blog Inside the Rustic Kitchen
Les befanini sont des biscuits traditionnels Toscans préparés pour l’Épiphanie et La Befana, la célèbre sorcière du folklore italien qui apporte des friandises aux enfants le 6 janvier. Ces biscuits simples, proches d’un sablé, parfumés au zeste de citron et parfois relevés d’une pointe de rhum, sont décorés de vermicelles colorés. Parfaits pour les familles et les amoureux des traditions italiennes.
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath du blog Une cuisine pour Voozenoo
Ce mois-ci notre marraine, Maïté du blog Passeport pour la cuisine nous propose un joli thème de saison: “On fête le 1er de l’an du monde“. Inscription et dépôt de recettes ICI!
Je découvre ces jolis petits gâteaux italiens et je me dis que les bambini ont bien de la chance de déguster ces cookies 🙂
Merci pour la recette Nessa !
Alors là tu ne pouvais pas me faire plus plaisir que de te faire découvir quelquechose de nouveau! Ton thème me ravi j’adore la cuisine du monde! Grosses Bises, ~Nessa
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UNE TRADITION QUE JE NE CONNAISSAIS PAS 🙂
Ces petits biscuits doivent être délicieux.
Merci pour cette participation,
Gros bisous
Je suis tellement ravie de te faire découvrir quelque chose de nouveau 🙂 Grosses Bises, ~Nessa