Anginetti Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 22, 2006
I loved the hint of lemon in these. These were a bit involved for me, but everyone seemed to like them.
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Photo by Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA
Living In: Point Of Rocks, Maryland, USA

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Reviewed: Mar. 18, 2005
This is a good recipe for anginetti.... very sticky though and hard to work with.... putting in fridge to harden up for a couple hours makes dough easier to work with and improves cookie.... you can also add lemon extract or oil to the dough and you can also make them anise orange or almond flavored with matching icing.... for those who don't know what this cookie is it is a simple delicate "eggy" cookie.... not sweet untill you put icing.... icing is needed on this one... my grandmother always frosted with very pale easter colors... pastels.... pink green yellow .... and you could also do blue or plain white is okay but not as pretty..... :)
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Reviewed: Oct. 23, 2002
The first reviewer is right: a cookie press makes the gooey dough simple to handle and the cookies don't need 20 minutes to bake. These are very Italian cookies, not overly sweet, with a subtle eggy flavor set off by the tart lemon icing. The outside is sturdy and the inside tender and rather dry. The frosting dries like a fondant - hard, glossy and stackable. This cookie will appeal to adults more than to children. It's great with coffee and better the second day than it is fresh. These will ship well. The recipe as printed makes plenty of extra frosting, possibly enough for a second batch of cookies. Next time I'll use more lemon juice and less water in the frosting.
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Reviewed: Dec. 19, 2000
These cookies were wonderful and tasted just like the ones my grandmother used to make. Her recipe called for lemon extract so I added a little to the dough. I also used a cookie press which made dealing with this very sticky dough easy. I would also only cook until the bottom edges just begin to brown. Great recipe - Thanks so much for sharing!
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Reviewed: May 28, 2000
These little gems were soo quick tomake, they were done in between making a pizza and cooking spaghetti marinara with minimal time and mess. I didnt have a bakers piping bag however I made the cookies as little logs and they were just delicious. Better than any you can buy.
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Reviewed: Apr. 6, 2000
Cookies tasted really good, yet took a lottle extra effort to make than your average cookie.
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