As many of you know, I live in New Haven, home to the only pizza worth eating, and more Italian-American bakeries than you can shake a stick at. I’ve peered many-a-time into their glass bakery cases, spilling over with all manner of pretty pink, green, brown and white cookies, and cursed the fact that they all contain animal products. This year, my holiday cookie baking was influenced by these pretty displays, featuring these citrus-flavored anginettes and those cookies sometimes known as Italian butter nuts. I really can’t say for sure how authentic these anginetti are. Over the course of a very-scientific hour-long survey of anginette recipes on the Internet, I concluded that about 80% of these recipes indicate that anginetti are “lemon drop cookies,” while another 10% call them “orange juice cookies,” and still another 10% combine lemon and orange juice and/or anise extract. While I’m pretty stoked on this lemon version, I bet these tender little bites would taste great no matter how you flavor them. If you’ve never had them, these small, spherical cookies are often described as being “cakey,” but I’d say these are better described as “soft and dense.” They’re glazed, but they aren’t super-sweet or […]

Source: Vegan Anginettes – Hell Yeah It’s Vegan!