Today I am posting a recipe from a friend and fellow blogger called Elisa.

She own a blog ( in Italian) about good food and good restaurants of her zone, Versilia, a renowned part of Tuscan riviera.

To let you know more about Versilia I share with you a site ( in English and other languages) https://www.versilia.org/en : food is always a trigger to learn more about places in the world!

In Italy on the night of 6 January the Befana ( an old, not so beautiful lady) brings gift to good children and coal to bad ones: nowadays gifts are toys and beautiful things, in the past mainly fruit, walnuts, some coins and cookies.

In Versilia befanini were and are the usual cookies for this event: they are usually made bigger than a standard cookie ( the size of a hand) but I had not the right cookie cutter and I made them the standard cookie size.

They are pretty easy and perfect with a big bowl of milk.

Print Recipe

Befanini, the Ephipany cookies from Versilia (Tuscan riviera).

Servings: 40

Ingredients

500 g plain flour
300 g sugar
150 g butter
3 eggs
1/2 glass milk
1 pinch salt
1 bag baking powder
1 orange or lemon ( zest only)
1 tbsp rhum ( or other liquor)
funfetti

Instructions

Sift flour and baking powder, mix with salt and sugar.
Add butter and eggs, mix well, then add zest, rhum, milk enough to have a soft but not sticky dough.
Knead for 5-7 minutes then wrap in cling film and rest in fridge for 1 hour.
Roll the dough on a slightly floured surface, cut shapes with a cookie cutter and put them on a baking tray keeping distances.
Sprinkle with funfetti; to let them stick better you can brush cookies with milk, honey or beaten egg.
Bake at 356°F/180°C for 15-20 minutes ( depends on how big you made them) or until golden on edges.
Wait for them to cool before touching and storing.
They can last up to 10 days in a tin box.