Soft, cakey, and kissed with a light lemon glaze — these classic Italian egg biscuits are simple, sweet, and perfect for any occasion.
A beloved old-world cookie recipe passed through generations, these Italian Egg Biscuits (also known as Anginetti or Italian Wedding Cookies) are tender, buttery, and full of comforting flavor. Traditionally served at Easter, weddings, and Christmas, they’re delightful with coffee or tea — and even better with a dusting of sugar or a lemon glaze.
🍽️ Recipe Card
Yield: 30–36 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Dietary Tags: Vegetarian | Family Dessert | Holiday Baking
✅ Ingredients
For the Cookies:
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4 large eggs
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1 cup granulated sugar
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½ cup vegetable oil (or melted butter for richer flavor)
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1 tbsp vanilla extract
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½ tsp almond extract (optional but traditional)
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3 ½ cups all-purpose flour
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1 tbsp baking powder
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¼ tsp salt
For the Glaze (optional but classic):
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2 cups powdered sugar
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3–4 tbsp milk (whole or 2%)
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1 tsp vanilla or lemon extract
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Optional: sprinkles for decoration
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat to 350°F (175°C) and line baking sheets with parchment paper.
2️⃣ Beat Eggs & Sugar
In a large mixing bowl, beat eggs and sugar together until light and creamy (about 2 minutes).
3️⃣ Add Oil & Extracts
Whisk in oil, vanilla, and almond extract until combined.
4️⃣ Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until a soft, sticky dough forms.
5️⃣ Shape the Cookies
Using a tablespoon or small cookie scoop, form dough balls about 1 inch wide. Place them 2 inches apart on prepared sheets.
(For the traditional “knot” shape: roll small ropes of dough, about 4 inches long, and twist into a loose knot.)
6️⃣ Bake
Bake for 12–15 minutes, or until lightly golden on the bottom but still pale on top. Don’t overbake — they should stay soft!
7️⃣ Cool & Glaze
Let cookies cool for 10 minutes.
Whisk together the glaze ingredients until smooth, then dip each cookie top into the glaze and set on a wire rack. Add sprinkles if desired.
💡 Baker’s Tips
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Dough should be soft but not sticky — add a little flour if needed.
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Glaze cookies while slightly warm for best absorption.
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Add lemon zest or anise extract for authentic Italian flavor variations.
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Store in airtight containers to keep them moist for days.
🌟 Introduction
These Italian Egg Biscuit Cookies are a staple in Italian-American homes — tender, light, and infused with simple flavor. Every bite melts in your mouth, reminiscent of Sunday coffee at Nonna’s table.
Whether you make them for Christmas platters or Easter brunch, they’re as beautiful as they are delicious — especially with a pastel glaze and festive sprinkles.
🥣 Step-by-Step Baking Guide
Step 1 – The Dough
Beat the eggs until frothy before adding sugar — this gives the cookies their soft, airy texture.
Step 2 – Shape with Love
Keep your hands lightly floured when shaping. Traditional knots or simple round drops both work beautifully.
Step 3 – The Glaze
A simple vanilla or lemon glaze sets to a glossy finish. Add rainbow sprinkles for that classic Italian bakery look.
🍋 Ingredient Details & Substitutions
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Oil vs. Butter: Oil makes the cookies lighter and softer, while butter gives a richer, denser bite.
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Flavor Variations:
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Lemon zest for brightness
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Almond extract for nutty sweetness
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Anise extract for old-fashioned Italian flair
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Flour: Don’t overpack — spoon and level for accuracy.
☕ Serving & Pairing Suggestions
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Serve with espresso, cappuccino, or tea for an afternoon treat.
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Add to a holiday cookie tray with biscotti, pizzelles, and amaretti.
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Pair with vanilla ice cream for a simple yet elegant dessert.
🧊 Storage & Make-Ahead Tips
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Room Temperature: Store in airtight containers for up to 5 days.
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Refrigerate: Up to 7 days, especially if glazed.
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Freeze: Freeze unglazed cookies up to 3 months. Glaze after thawing for best texture.
🧮 Nutrition (Per Cookie, Approx.)
Calories: 95 | Fat: 3g | Protein: 2g | Carbs: 15g | Sugar: 10g
Dietary Highlights: Vegetarian | No Butter Option Available
❓ FAQs
Q: Can I make these ahead of time?
A: Yes! They actually taste better the next day as the flavors meld.
Q: Can I skip the glaze?
A: Definitely — they’re just as delicious plain or dusted with powdered sugar.
Q: Can I use olive oil instead of vegetable oil?
A: You can, but use a light olive oil so it doesn’t overpower the cookie’s flavor.
❤️ The Story Behind the Recipe
These cookies carry generations of love. They’re often made in batches for family gatherings, weddings, and Christmas trays. Each bite is like a hug from Nonna — humble ingredients, perfected through tradition.
My grandmother’s version was always dipped in lemon glaze and topped with colored sprinkles, and every holiday morning, the kitchen smelled of vanilla and sugar. It’s a recipe that never fails to bring warmth and nostalgia.