This recipe was given to me by my mother-in-law, Linda Hahn, we call her Nona (middle of the picture). We do not know the full story, but we do know that my wife (Emilia's) Great Grandmother, Emilia Arrighi, made this same recipe. She passed it down to her daughter, Diana, we call her Noni (far right in the picture). Then Noni passed it down to her daughter Nona.
Nona makes hundreds of these cookies every Christmas, and it is steadily becoming my favorite Christmas tradition. This past Christmas (2022) my wife and I found ourselves on the other side of the world, and thought we would have to miss out on Nona's cookies. So, I thought I would try and make them myself. They were not as good as Nona's, but I did succeed, and it turns out they are as fun to make as they are to eat. However, the best part... now I can carry on the tradition.
Noni's Befana Cookies
Download the recipe card here so you don't have to screenshot.
Ingredients:
Dough:
12 eggs ( take out 8 egg whites and set aside for the topping)
4 sticks of softened butter ( NOT margarine)
2 cups Sugar
9-11 cups of flour ( depends on the size of the eggs)
Orange zest from 2 large oranges ( navel oranges work well)
2 shots of Bourbon ( a cheaper brand is fine)
Topping:
8 egg whites
1⁄2 cup of sugar
Orange zest from 1 large orange
1 shot of Bourbon
2 tsp of Almond Extract
5- 6 cups of shelled walnuts - then grind them to a mix of fine to coarse texture
2-3 cups of powdered sugar and a sugar shaker for after they are baked
**The recipe is not difficult, but time consuming, so be ready for a 4-5 hour adventure if you are making a double batch. Nona's philosophy is, if you are only going to make it once a year, GO Big! Especially if you give them as gifts. They keep really well in a tin or airtight container.
Directions:
Prep your ingredients:
Measure out flour in a large bowl
Measure your Sugar
Set 4 sticks of butter to get to room temperature
Separate 8 eggs saving the whites for the topping. Add 4 whole eggs to a large bowl with the 8 yolks
Grind the nuts in the food processor. I try to get it somewhat fine with some coarser bits using short bursts on the food processor ( back in the day they used a hand grinder!)
Grate the oranges for the zest keeping the portions needed separate. Set in covered dishes so they don’t dry out before using them.
Lightly grease cookie sheets or use parchment paper ( LOVE this stuff) A double batch uses about 10 large trays. With parchment paper you can reuse the sheets between batches.
Mixing the dough:
Cream the butter, 2 cups of sugar with 8 egg yolks and 4 whole eggs.
Add 2 shots of bourbon and 2 grated orange rinds. (I mix the bourbon in the orange rinds before putting it in the batter, it makes it easier to mix)
Gradually add the flour using the mixer until it gets too stiff. Then hand mix adding flour about a cup at a time until the dough no longer sticks to your hands but is soft enough to roll out. It will be 8- 9 cups most likely.
Roll out chunks of the dough to about an 1⁄8 inch thickness and cut with a cookie cutter.
Add enough flour as you roll the dough so that it does not stick to the counter or rolling pin. Place cut cookies on the prepared cookie sheets. The dough does not expand so the cookies can be pretty close together.
** The star has become the traditional shape for our family. It is helpful to roll out and cut as many cookies as you can put on the trays before starting the topping.
Mixing and Adding the Topping:
Preheat the oven to 375 and start making the topping.
Start with room temperature egg whites for best results. Whip the egg whites to stiff peaks
Add in 1⁄2 cup of sugar , almond extract, orange rind and bourbon and mix well.
Fold in the ground nuts to make a stiff, spoonable topping. It should not be soupy or drippy.
Get a large plastic bag and cut the tip in one corner to make a round opening. Fill the bag with the topping and use it like a pastry bag.
Add a plop of topping on each cookie (about a tablespoon size) It puffs up some when you bake it.
Baking:
Bake cookies at 375 for 8-10 min or until the topping is golden brown.
Tips of the stars may begin to brown as well. Remove the cookies from the tray and place on a cooling rack.
While still hot, sprinkle well with powdered sugar.
When cooled, place on a platter to allow them to set a bit more before putting in a tin or storage container.
**Note- I never eat them the first day or fresh out of the oven. Somehow they just taste better when they have sat overnight. These will easily keep a month or more if stored well.
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