Italian sesame seed cookies (angeletti guiguileni)
Cookies
This classic Sicilian Christmas cookie known as Angeletti Guiguileni (pronounced JuJuLani) is a favorite on my Italian cookie tray each holiday season. It is much like a biscotti but much softer and not twice baked. It is usually shaped into a small rectangular log. I researched this recipe and found very few recipes for Angeletti Guiguilena (i) with butter. Most recipes use shortening and anise as a flavoring. My Mom's recipe box has a recipe for Sesame Cookies uses the regular technique of creaming the butter, milk for the glue to hold the sesame seeds onto the cookies and then dropped by tablespoon full onto the cookie sheet. Nick Malgieri's version of Biscotti Regina is very similar and he lends a nice bit of history about this cookie. Many more versions are simply called Italian Sesame Cookies. This Italian Sesame Seed Cookie has evolved and been transformed into my recipe collection, updated with lots of butter, King Arthur's Fiori Di Sicilia as a distinct but not overpowering flavoring and a new crescent shape. Techniques are from America's Test Kitchen to add the butter to the flour and then add the whisked and frothed egg mixture to the flour mixture to form a soft but firm dough. A simple sugar syrup is used for glue to hold the sesame seeds on the cookie. I add vanilla sugar for taste and texture to the sesame seeds. A crescent shape gives the cookie a crispier exterior while the butter gives the cookie lots of flavor and crunch. This simple cookie is my favorite for breakfast, tea time or coffee time.
Share:
0
19
0
Comments