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.
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.
More Italian Easter Recipes
- Colomba- Easter Dove Bread – A Sweet Yeast Cake that is originally from Lombardia
- Chocolate Eggs – In Christianity it represents the resurrection of Jesus. Although the tradition of the Chocolate Easter Egg is quite recent.
- Pastiera Napoletana – A traditional Neapolitan Easter Dessert. Filled with a Ricotta and candied fruit filling.
- Sweet Veneto Focaccia – Similar to a Colomba but with a round shape and without candied fruit.
What is the Origin of Unicinetti Easter Cookies?
These cookies are from the Province of Vibo Valentia, in the Region of Calabria, they are usually prepared for Palm Sunday.
How to Store Uncinetti
Keep the cookies in an airtight container at room temperature, they should keep for up to one week.
The dough can also be frozen in an airtight plastic bag or container, for up to three months.
If you do make these unique Italian Easter Cookies be sure to let me know how you like them. Enjoy!
Italian Easter Cookies / Uncinetti
ITALIAN EASTER COOKIES
- 1 3/4 cups all purpose flour (236 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 lemon zest
- 1 large egg
- 1 tablespoon vegetable oil (I use corn oil)
- 5 tablespoons milk*
*You may need to add more milk if the dough is too dry, add 1 tablespoon at a time.
- 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, oil and the milk. Mix with a fork or pulse until mixture is combined (if dough is too dry add more milk 1 tablespoon at a time), move to a flat surface and knead until smooth. (with a food processor you won’t have to knead for much time).
- Remove pieces of dough to form 4 inch (10 cm) ropes. Leaving the tip of one end of the rope a little raised then roll up the remainder (see photo). Place on prepared cookie sheet and bake for approximately 15-20 minutes or until lightly golden. Let cool then cover with lemon glaze. Enjoy.
**I used a food processor and it was much easier, I didn’t need to add any extra milk.
- In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).