On a spring afternoon, when the sun begins to warm the air and the craving for sweetness is felt, the Egyptian Sweets reveal themselves as an excellent choice to sweeten family gatherings or meetings with friends. These small treats, made with flour, butter, and a touch of vanilla powder, are characterized by their crumbly texture and delicate flavor that pairs perfectly with tea or coffee. The preparation requires careful handling of the butter at room temperature, which, patiently combined with flour and sugar, allows for a smooth and compact dough. The rounded shape, similar to that of Baci Perugina, makes these sweets not only delicious but also visually appealing, perfect for a dessert after a light lunch or as an afternoon snack. The Egyptian tradition, with its richness of flavors and aromas, is reflected in every bite, making them a true invitation to share moments of sweetness and conviviality.

Soften the butter at room temperature, then work it with the vanilla powder for about ten minutes in a bowl. In another container, mix the flour with the sugar, then gradually combine it with the butter, first mixing and then kneading towards the end. Knead until a compact and dry mixture is formed, with which to shape balls similar to Baci Perugina, to be placed on a buttered baking tray. Bake for about 15 minutes at 150 degrees, then let cool and dust with powdered sugar. Note: even at the end of baking, it is absolutely normal for them to be soft; the butter solidifies as it cools. They are recommended with Vin Santo, and it is said that they can last for 3-4 days.