VEGAN ITALIAN ANGINETTE COOKIES | hot for food

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

********************
BUY HOT FOR FOOD SHIRTS
********************

SUBSCRIBE for new videos every Wednesday!

SUBSCRIBE TO LAUREN TOYOTA’S CHANNEL

** FAQ **
** SHOT ON CANON 70D **
** OUR BLENDER BY VITAMIX **

follow us:
website –
twitter –
instagram –
snapchat – hotforfood
facebook –
pinterest –

UPS BOX mailing address:
c/o Lauren Toyota
719 Bloor Street West, Suite #302
Toronto, ON, M6G 1L5

Similar Articles

8 thoughts on “VEGAN ITALIAN ANGINETTE COOKIES | hot for food

  1. other than the ‘neat egg’ we get all those products at my local market in
    Ottawa 🙂 aka i can make these tomorrow

  2. 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!

  3. 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

Leave a Reply

Top