Disclosure: I received compensation as part of my affiliation with this Ambassadorship via Splash Media Engagement on behalf of Luigi Bormioli. The opinions on this blog are my own.

Cooking and baking together is a family tradition in a lot of families, but, dare I say, it is especially so in Italian families! Feasting is always a part of every holiday and celebration, and any excuse we can think of is good enough to get together, drink good wine and break bread. Even when there was not a special occasion, the kitchen was the bustling center of the house. I treasure the memories of my Mom and Nona’s kitchens, where magic happened on many otherwise ordinary days. One of the best parts is the sharing laughter and good company with loved ones. Family and friends flitting around the kitchen in a great non choreographed dance where we end up in each others’ way for sure, but we love every minute of it. Each one of us pitches in, with the whole show being orchestrated by a wise, experienced matriarch. I do my best to try my hand at my favorite recipes. This Anginetti Cookies Recipe is not one of them, but it is a copycat Stella D’oro Anginetti Cookie Recipe because I crave the little buggers which are no longer made. My Grandma Scoleri and I used to buy them and eat the bag together with red wine as a special treat. You can find me doing the same with these cookies honoring her memory. We would drink wine together and bake cookies. She always used to say, we could then blame the wine!

Blame the wine

Of course, there are always the staples featured regularly at the dinner table, such as spaghetti and meatballs, lasagna, and antipasto. Fresh baked bread is usually a must have with olive oil and herbs and spices for dipping. Not to mention the fresh seafood and fresh grilled and roasted veggies…mmm. All of these sensational flavors, must, of course, be accompanied by the perfect wine. Is it even dinner without wine? Not usually! A beautiful Chianti can bring out the nuances of beef, while a Chardonnay pairs beautifully with fish or chicken dishes. I drink a sweet red when I make Adult beverages always seemed to taste better when served in the perfect drinking vessel. A beautiful glass can and does change the whole mouth feel of your beverage of choice. I love a glass made in Italy and no one does it better than the trusted Luigi Bormioli company.

incanto wine glass

I have their Incanto collection and use the various glasses frequently at dinner parties and such. The red wine glasses get a lot of use, for sure! The top quality can be felt when the rim touches your lips and the way the stem sets in your hand.

Dinner Party Cocktails

Then comes the best part! For those of us with a sweet tooth, anyway. I often look back fondly over the years filled with cakes and pies and canolis and tiramisu, oh, and cookies! Home made from scratch Italian Mama’s cookies fill your tummy with goodness and fill your heart with love! All kinds and shapes and flavors attract people from all around. Of all the beautiful ones we make, this light, bright, and flavorful Anginetti cookie recipe is definitely one of my all time favorites! You can learn to make other baked good at Baking and Pastry School Programs – CulinaryLab Orange County, CA.

Copycat Stella D'oro Anginetti Cookie Recipe

Copycat Stella D'oro Anginetti Cookie Recipe
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 36
This Copycat Stella D'oro Anginetti Cookie Recipe
  • 4 T granulated sugar
  • 1 stick butter
  • 1 t anise extract
  • lemon zest from a lemon
  • 3 eggs plus 1 egg white
  • 1 c water
  • 1 c all purpose flour
  • Pinch of salt
  • 1 c powdered sugar
  • 2 T water
  • 1 t anise
  1. Bring the butter and water to a boil.
  2. When at a boil, take to a simmer and add the flour.
  3. Stir til it comes into a ball
  4. Transfer to a mixing bowl & add the eggs one a a time
  5. Add the sugar and salt.
  6. Put the dough in a pastry bag and pipe out circular shapes
  7. Bake at 425 for 10 minutes
  8. Turn the heat to 350 for 20 minutes
  9. Turn the oven off and leave in for 45 minutes
  10. Cool on the rack and top with icing glaze