My Mutant Kitchen - Valentina Bellabra's Anginetti (Patreon)

Hello there everyone! I’m Valentina Bellabra owner and proprietor of Bellabra’s Baked Goods. Some people have been spreading some nasty rumors about me and my business lately, and I assure you none of them are true. Bellabra’s Baked Goods has always been a legitimate business serving its community with only the finest confections and pastries. Reports of our baked goods having traces of mutagen in them and turning humans into mutants who then have to come to use for the “cure” are greatly exaggerated.

And to prove it to you, I’ve decided to share with you the exact recipe that we use for one of our most popular cookies, our Italian Wedding Knots, otherwise known as Anginetti. This is exactly how we make these cookies, every day, and as you can see there’s not a trace of mutagen in them. Make them yourself for a friendly reminder that Bellabra’s Baked Goods are the best!

Ingredients:

For Cookies:

3/4 cup granulated sugar

6 tablespoons butter, melted

3 tablespoons olive oil

3 tablespoons heavy cream

3 large eggs

2 + 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

For Glaze:

3 cups confectioners sugar

1/4 cup whole milk

1 teaspoon flavoring extract of choice (we offer lemon, almond, cinnamon, anise, mint, rum, and raspberry)

Optional food coloring

Optional sprinkles

Directions:

1. Preheat your oven to 350 F (175 C.)

2. With a mixer, whisk the sugar, butter, olive oil, and heavy cream. Add the eggs one at a time, beating for about one minute or until completely combined.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Replace your mixer’s whisking head with a dough hook or small paddle and slowly add the dry mixture to the wet mixture until a soft dough forms. DO NOT OVER MIX. It will cause your cookies to become tough.

5. Line two cookie sheets with parchment paper or silicone non-stick baking mats.

6. Divide the dough into thirds. Then divide those thirds in half and then half again. (You should now have 12 pieces of dough.)

7. On a surface lightly dusted with flour, roll each piece of dough out into a half inch thick log, and then divide into three pieces again.

8. Coil each piece up into a bun or knot design. Any design will do.

9. Place on cookie sheets about 3 inches apart

10. Bake in batches for about 18-20 minutes, rotating haflway through.

11. Set aside and let cool for about 20 minutes before removing from tray.

12. Put confectioner’s sugar in a separate bowl along with extract and optional food coloring.

13. Add milk slowly until it become the consistency of a thick glaze.

14. Dip cookies into the glaze and then place on a wire rack to further cool.

15. Top with sprinkles while glaze is still wet if desired.

16. Store in an airtight container.

These are the same Anginetti that you know and love from our store, my Mama’s very own recipe, and now you can make them for the holidays, Valentine’s day, Easter, or a special occasion for a special someone. They are called “wedding cookies” for a reason after all.

(Disclaimer: All reports of Bellabra Bakery Anginetti containing trace amounts of mutagen are false. If you experience a mutation after consuming one of our cookies, we suggest going to your local doctor and mutant specialist, as it is obviously a natural biological process and not a result of our baked goods.)