Italian Easter Cookies Recipe
These Traditional Cookies are made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies. Perfect with a coffee or tea.
We are now heading into the beginning of March which means that it’s time for the Easter treats to hit the grocery stores and Bakeries.
Even though I am still seeing and loving Castagnole and Frappe.
These Southern Italian Cookies are popular during the Easter Season, a not too sweet cookie, that is covered in a simple powdered sugar glaze.
What does Uncinetti mean?
Uncinetti in Italian means crochet. Which in this sense means the crochet knot, it is actually what the cookie is suppose to resemble.
What do Italian Knot cookies taste like?
These Easter Cookies, are a typical Italian cookie, meaning they are not very sweet, nor are they a soft moist cookie.
Some say they are very similar to a Sweet Taralli.
The perfect Breakfast cookie, to eat with a cup of coffee or tea. Personally they are one of my favourites. I think the lemon glaze gives them the perfect amount of extra sweetness.
ITALIAN EASTER COOKIES
- 1 1/2 cups + 2 tablespoons all purpose flour (200 grams)
- 3 1/4 tablespoons granulated sugar (40 grams)
- 1 teaspoon baking powder
- 1 pinch salt
- zest of one lemon
- 1 large egg
- 1/4 cup butter (melted and cooled) (50grams)
- 4 tablespoons milk
- 1 1/2 -2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
- In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
- Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.
- In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).