Anginettes, also know as Italian Knot/Drop Cookies or Orange Juice Cookies, are simple cookies topped with a glaze and sprinkles. They are light and fluffy and enjoyed at Easter and Christmas.
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Anginettes are an Italian knot (or drop) cookie that is made at Easter and Christmas. I grew up eating these cookies.
Elaine, my Italian Mama (actually she’s Kirstin’s mom. Kirstin is one of my best friends, the one I made spicy catsup with and we had a visit from the fire department), used to make them for Christmas every year. She would make them and we would decorate.
But I had to stop eating them after I became gluten sensitive. Well, I’ve wanted to try making them gluten free and I finally did. I think they came out great.
Normally, you’ll see recipes that make 36, 72 or 100 cookies, but I cut the ingredients down and this recipe makes about 20 drop cookies. I made these more rustic looking by just taking a tablespoon of batter and putting it on a baking sheet. If you want more drop looking cookies, I would suggest using a small ice cream scoop.
Enjoy these with a cup of tea or coffee. Becky, who is one of my neighbors and a taste tester, told me she had one for breakfast. I guess that works. It is like a mini scone, after all.
Gluten Free Anginettes (Italian Drop Cookies)
Yields approximately 20 cookies (recipe can be doubled)
1 1/4 cups Cake and Pastry Flour (see below), unsifted
1 Tablespoon baking powder
1 teaspoon xanthan gum
1/4 cup sugar
1/4 cup + 2 Tablespoons organic shortening, in small pieces
2 large eggs, lightly beaten
1 teaspoon vanilla
1/4 cup orange juice
1/4 teaspoon orange extract
For the Icing
1 cup confectioner’s sugar
½ teaspoon lemon extract
½ teaspoon vanilla
2-4 Tablespoons milk
Food coloring, if desired (I use this all-natural brand available on amazon and at Whole Foods)
Colored sprinkles, if desired
Gourmet Food Banner
Preheat the oven to 375˚F. Line 2 cookie sheets with parchment paper or Silpat. Set aside.
In a large bowl, cream together shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and orange extract, and mix (if using butter, it may congeal unattractively during the mixing process, but it doesn’t matter).
Sift together flour, baking powder and xanthan gum. Stir into wet ingredients until combined.
For a more rustic look, drop a tablespoonfuls onto prepared cookie sheets or you can use a small ice cream scoop for a rounder-looking, more uniform cookie.
Bake 10-12 minutes. Cool completely, then frost with icing.
For the Icing
Mix confectioner’s sugar with lemon and vanilla extracts in a medium bowl. Add about 2 Tablespoons of milk and whisk until smooth. Add an additional 1-2 Tablespoons of milk to desired consistency. You want the icing to be thick enough to cling to the cookies without being gloppy.
Dip cookies top-down into icing and set on a rack over a rimmed baking sheet lined with parchment paper to contain the mess. Shake colored sprinkles over the top before the icing dries. Let stand until set.
Cake and Pastry Flour
2 cup sweet white sorghum flour
2 cup brown rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum
1 teaspoon salt
Place all ingredients in large zip-lick back. Shake to combine. Store leftover blend in a zip-lock bag in the refrigerator.