Sicilian Anise Cookies for Lent (Pani di Cena)
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There are some traditions that we simply must keep alive and making Nonna’s Pani di cena (Sicilian anise Lenten cookies) is definitely one of them. Pani di cena are crispy little cookies that are dotted with anise seeds and shaped into crosses. They are subtly sweet and crispy, and perfectly delicious.
My nonna made sure that we did not lose the traditions of our Sicilian heritage. She made sure that classic recipes such as Cuccidati and Sfingi were part of our Italian celebrations.
I have memories of my grandmother and my mother making Pani di cena every year in the week leading up to Easter. She would make the cross-shaped cookie, but she also shaped the dough into a bird. Then she would place a colored hard-boiled egg in the bird’s belly and bake. There was one for each grandchild along with an Italian Easter Bread wreath.
It is interesting that our version of Pani di cena is a cookie, but in some parts of Sicily, they are actually rolls or Pani. In Messina, the rolls are topped with anise seeds. The use of anise is consistent across all versions of the recipe. I really wanted to learn more about the history of the cookies, but I couldn’t find any written information in English. I will have to continue my research and update this post as I learn more.
Ingredients and Notes
- Dry Active Yeast: The yeast is proofed in warm milk before being added to the other ingredients. You can substitute Instant Yeast, which can be mixed in the flour.
- Anise Seeds: These are the actual seeds and should not be confused with Star Anise. The seeds add flavor and aroma to the dough.
- Milk: Warm the milk to between 110°F and 115°F. Any warmer, and you may kill the yeast.
How to Make Nonna’s Pani di Cena Biscotti
The dough for these little cookies is easy to make, and this recipe yields a generous number of cookies. I actually cut my mother’s recipe in fourths. I did not think everyone needed to make over 200 cookies! If you feel the need to make a lot of cookies, you can double or triple the recipe in the recipe card below.
- Use a small saucepan to heat the milk until it is warm. Add the yeast and allow it to sit for about 5 minutes.
- In a medium bowl, combine the flour, anise seeds and baking powder and give it a stir.
Cream the eggs and sugar in a large mixing bowl, beating with an electric mixer. This may take about 2 minutes.
Add the vanilla, anise extract and shortening to the eggs and beat for 2 more minutes.
Mix in the milk and yeast mixture.
Slowly add the flour and beat until it is thoroughly combined and a dough has formed.
- Pour the dough out on to a lightly floured work surface. Knead the dough and add additional flour to keep if from sticking to the surface. Continue to knead the dough until it is smooth and no longer tacky.
- Place the dough in bowl, cover and rest for 2 hours.
Work with a small amount of dough at a time. Roll the dough into a log approximately 1 1/2 inches in diameter.
Roll the dough into a log about 1 ½ inches in diameter. Then, cut the log into approximately 1 ½-inch-long cookies. Cut a 1/4″ deep slit on one end of the log. Turn it halfway and cut another slit on the same end of the log. Place the cookie with the flat end on the work surface and gently spread the four sections apart to form a cross.
Bake the cookies in a preheated oven at 350°F for 9-12 minutes or until they are golden brown. Allow the cookies to cool completely on rack before frosting.
Frosting the cookies
- Mix the Confectioner’s sugar, milk and vanilla in a medium bowl. Stir the frosting until it is smooth. If the frosting is too thick, add a tiny bit of milk at a time, until the frosting is pourable but not liquidy.
- Dip the cooled cookies, cross side down in the frosting and set on a rack to dry.
Baking Tips
Using Room temperature ingredients will help them mix better and more evenly.
Resting the dough will allow it to rise slightly, but it will not double in size.
The dough may separate as you roll it into a log. This is normal. Use your hands to gently press down on the dough while you slowly roll it. This will help keep the dough together. You can also press it into a log shape instead of rolling it.
Don’t make your cross cuts too deep or the cookie will lose it’s shape. Try to not go more the 1/4″ deep.
Storage Recommendations
These cookies will stay fresh for up to 2 weeks if stored in an airtight container in a cool location. The cookies can also be frozen for up to 3 months. I would recommend placing them in an airtight container and then wrapping the container in plastic wrap to avoid freezer burn. Take the cookies out of the freezer and allow them to thaw at room temperature for about an hour before serving them.
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Sicilian Lenten Anise Cookies (Pani di Cena Siciliani)
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Ingredients
- ¼ lbs. Sugar ½ cup
- 6 oz. Shortening 12 tbsp.
- 1¼ lbs. Flour 4 ½ cups
- 2 Eggs
- ½ cup Milk
- 2 tsp. Yeast
- 2½ tsp. Baking Powder
- ½ tbsp. Vanilla
- ½ tsp. Anise Extract
- 1 tsp. Anise Seeds
Frosting
- 3 cups Confectioners Sugar
- 4 tbsp. Milk
- 1 tsp. Vanilla Extract
Instructions
- Use a small saucepan to warm the milk. The milk should be between 110-115℉. Add the yeast and allow it to sit for about 5 minutes.½ cup Milk, 2 tsp. Yeast
- In a medium bowl, combine the flour, anise seeds, and baking powder.1¼ lbs. Flour, 2½ tsp. Baking Powder, 1 tsp. Anise Seeds
- Cream the eggs and sugar in a large mixing bowl, beating with an electric mixer. This may take about 2 minutes.2 Eggs, ¼ lbs. Sugar
- Add the vanilla, anise extract and shortening to the eggs and beat for 2 more minutes. The shortening will not completely blend into the eggs, and that is okay. With the mixer running add in the milk and yeast mixture.½ tbsp. Vanilla, ½ tsp. Anise Extract, 6 oz. Shortening
- Slowly add the flour and beat until it is thoroughly combined, and a dough has formed.
- Pour the dough out on to a lightly floured work surface. Knead the dough and add additional flour to keep if from sticking to the surface. Continue to knead the dough until it is smooth and no longer tacky.
- Place the dough in a bowl, cover it with plastic wrap, and let it rest for 2 hours.
Form the cookies
- Work with a small amount of dough at a time. Roll the dough into a log about 1 ½ inches in diameter. Then, cut the log into approximately 1 ½-inch-long cookies. As the little logs are lying on their sides, cut a 1/4" deep slit on one end of the log. Turn it halfway and cut another slit on the same end of the log. Place the cookie with the flat end on the work surface and the slits at the top of the cookie. Gently spread the four sections apart to form a cross.
- Place the cookies about 2 inches apart on a cookie sheet lined with parchment paper.
- Bake the cookies in a 350°F oven for about 10-12 minutes, or until the bottom of the cookies are golden and the tops start to brown. Allow the cookies to cool completely on a rack before frosting.
Frost the cookies
- Mix the Confectioner's sugar, milk, and vanilla in a medium bowl. Stir the frosting until it is smooth. If the frosting is too thick, add a tiny bit of milk at a time, until the frosting is pourable but not liquidy.3 cups Confectioners Sugar, 4 tbsp. Milk, 1 tsp. Vanilla Extract
- Dip the cooled cookies, cross side down in the frosting and set on a rack to dry.
Notes
- Resting the dough will allow it to rise slightly, but it will not double in size.
- The dough may separate as you roll it into a log. This is normal. Use your hands to gently press down on the dough while you slowly roll it. This will help keep the dough together. You can also press it into a log shape instead of rolling it.
My family looks forward to these cookies every year! Even the little kids love them!
I made these anise cookies for a potluck and everyone loved them! Thank you so much for the delicious recipe!
April
I am so glad you like my mother’s recipe! We look forward to these cookies every year! Thank you for letting me know they were a hit!
These look so good! And I love that they’re crosses. Your eggs turned out beautiful too!