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Anginetti (Italian Lemon Egg Biscuits)

Print Recipe
Servings 2 dozen

Ingredients
  

  • 1/2 cup white cane sugar
  • 1/3 cup neutral oil, such as avocado oil
  • 1/3 cup non-dairy milk
  • 1 flax egg
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Icing

  • 1 1/2 cups powdered sugar
  • 2-3 tbsp non-dairy milk
  • 1/2 tsp lemon extract
  • Nonpareils or decorating sugar

Instructions
 

  • Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
  • Mix together the sugar and oil in a large bowl. Add in the milk, flax egg, lemon, and vanilla, and mix until creamy. Stir in the flour, baking powder, and salt to form a soft dough.
  • Scoop 1 tablespoon portions of dough, roll into balls, and arrange on the prepared cookie sheets about 2 inches apart. Bake for 12-15 minutes, until puffy and firm.
  • Allow to cool completely, then whisk together the icing ingredients in a bowl (start with 2 tablespoons of milk, and add another if necessary to reach a smooth and dippable consistency). Dip the tops of the cookies in the icing then immediately sprinkle with nonpareils. Allow the icing to set, then enjoy!