we’re making a classic Italian cookie called an anginette (or maybe anginetti? The internet says both!). These cookies are cakey, lemoney, and slightly sweet. Plus they have funfetti sprinkles which are always the best in my books! I’m making these cookies as part of a series called Dinner Exchange on Kin Community’s channel and an awesome hot for foodie named Joe Rap gave me his grandma’s recipe from his family so we could share a vegan version with the world!
WATCH DINNER EXCHANGE
GET THIS RECIPE
Big thanks to Joe Rap for participating in this episode of Dinner Exchange. Check out his Twitter here:
#hotforfood #vegan #veganrecipes #easyveganrecipes #veganism #food
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Also, Kite Hill makes a really freaking good ricotta. I have never really
liked tofutti but I bet it’s great in the cookies because it’s really sweet
Veganize matzoh ball soup
hot for food made me vegan too!
I recently made baked ziti using Kite Hill’s vegan ricotta cheese along
with follow your heart mozzarella shreds and it was AMAZING. It tasted just
like I remember. 10/10 would recommend!
other than the ‘neat egg’ we get all those products at my local market in
Ottawa 🙂 aka i can make these tomorrow
cabbage rolls!!
That neat egg is disgusting!
It ruined my recipe.