My dad’s sisters and my grandmother often made Italian Egg Biscuits, or anginetti, for weddings along with other Italian cookies. I remember watching my grandmother and aunts many times bake cookies for large crowds. My grandmother worked and shaped the dough while one or two of my aunts quickly dusted the finished cookie in powdered sugar or icing and another aunt carefully packed them for delivery. It definitely takes teamwork and coordination to prepare and finish so many cookies. It’s like having a mini bakery in your kitchen.
This is my dad’s recipe for Italian Egg Biscuits. It’s versatile—a little change here and there makes a difference. Replace the lemon flavor with vanilla, or anise, or orange; color and flavor the icing; dust with candy sprinkles; or leave them plain. The cookies will keep for a few days in an air tight container. Cookies and other sweets have no life expectancy in our family, so we usually don’t worry about storing them.
We didn’t have a wedding in the family this weekend, but it was Father’s Day. Dad wanted egg biscuits, so he made a few, and he shared them with all of us.
Egg Biscuits Recipe
- 4 eggs beaten
- ½ cup vegetable or corn oil
- ½ cup sugar
- ½ cup milk
- 2 teaspoons lemon extract or flavor of your choice
- 4 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup confectionary sugar
- 1 ounce milk more if needed
- Food coloring optional
- In a mixing bowl, combine the eggs, oil, sugar, milk and lemon extract. Mix the flour, baking powder, and salt together and add to the liquid ingredients. Mix well. Knead until smooth. Roll into cigar shape and join with ends together like a wreath. Place on a greased baking sheet. Brush top with beaten egg. Bake at 400°F 10-13 minutes.
- Mix the confectionary sugar with the milk and food coloring. Keep the frosting thick. Dip the biscuit into the frosting. Place on a rack to drip. Top with candy sprinkles, if desired.