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.

Prep Time 10

Bake / Cook Time 8

REFRIGERATE 2

Total Time 2 25

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.