Tips and tricks on italian befanini with the magimix

13 tips and tricks about the magimix recipe

• Use softened butter at room temperature to facilitate the incorporation of ingredients into the dough.
• To achieve a lighter and crumbly texture, sift the flour before adding it to the other ingredients.
  
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• Add a pinch of salt to your preparation to enhance the flavors and balance the sweetness of the cookies.
• If you want to add an additional flavor to your befanini, incorporate a few drops of vanilla extract or bitter almond extract into the dough.
• After mixing all the ingredients in the magimix, wrap the obtained dough in plastic wrap and let it rest in the refrigerator for about 30 minutes before rolling it out and cutting the cookies so that it is easier to handle.
• Lightly flour your work surface and rolling pin before rolling out the dough to prevent it from sticking when shaping the cookies.
• Use various cookie cutters in the shape of stars, hearts, or other festive patterns to add a playful touch to your befanini.
• Place the befanini on a baking sheet lined with parchment paper to prevent them from sticking during baking.
• Bake the cookies in a preheated oven at a medium temperature (around 180°C) and carefully monitor the cooking time to prevent them from burning. They should be lightly golden.
• After baking your befanini, let them cool completely before storing them in an airtight container to keep them crispy and flavorful for longer.
• Befanini are dry cookies that should be very light. Do not overcook them.
• The egg yolk helps to make them shine and make them more appetizing.
• Also, see our other magimix shortbread recipes, Breton biscuits with magimix, or our jamfilled shortbread with magimix.