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Home » Desserts » Cookies & Bars » Italian Easter Cookies / Uncinetti

Italian Easter Cookies / Uncinetti

Last Updated March 29, 2021. Published February 23, 2019 By Rosemary 77 Comments

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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.

easter cookies on a wire rack

Easter Cookies

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.

easter cookies how to make making the dough rolling out and before baking
How to make Uncinetti, making and rolling the dough.

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.

unicinetti biscotti on a wire rack

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.
baked easter cookies on a wire rack

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!

up close Italian easter cookies on a wire rack
easter cookies on wire rack
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4.99 from 58 votes

Italian Easter Cookies / Uncinetti

These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies. 
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Course Breakfast, cookies, Desserts
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cookies
Calories 76kcal
Author Rosemary Molloy

Ingredients

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 (I use 2%)

*If you use unsalted butter then add 1/4 teaspoon of salt.

    LEMON GLAZE

    • 1 1/2 -2 cups powdered / icing sugar
    • 1 tablespoon lemon juice (approximately)
    • 1 tablespoon milk (approximately)

    Instructions

    • 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.

    LEMON GLAZE

    • In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).

    Nutrition

    Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 51mg | Fiber: 1g | Sugar: -1g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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      Filed Under: Cookies & Bars, Easter, Frostings & Glazes, Most Posts

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      1. Virginia DiLullo says

        April 16, 2022 at 5:59 pm

        5 stars
        this recipe sounds delicious to me. I am looking forward to more Italian recipes.

        thank you

        Virginia

        Reply
        • Rosemary says

          April 17, 2022 at 11:24 am

          Hi Virginia, thanks so much, I hope you enjoy the recipes. Take care.

          Reply
      2. Tina says

        April 12, 2022 at 10:22 pm

        If I bake the cookies beforehand can I store them in the fridge and ice them Easter morning? Or can I ice them and then store them in the fridge?

        Reply
        • Rosemary says

          April 13, 2022 at 8:03 am

          Hi Tina, you can do either. Be sure to bring them to room temperature before serving. I hope you enjoy them. Happy Easter.

          Reply
      3. Toni Vitrano says

        April 12, 2022 at 3:55 pm

        5 stars
        Hi Rosemary. Thank you for your wonderful and delicious Italian recipes. You are my go-to person for authentic Italian fare. I have your Authentic Italian Desserts book and use it frequently. I have a question with which I am hoping you can help me. I LOVE the taste of the Italian cookies and baked goods from my local Italian bakeries, which I have not been able to duplicate. On a work-related trip to Rome, I picked up several packets of Vanillina (which I can now get at my local Italian grocery store) to help my cookies have that authentic taste. Unfortunately, I have not been able to determine how much of this to substitute for the baking powder in my American recipes. Do you have a formula for substituting this ingredient? Grazie mille for any help you are able to offer to me. And, keep those recipes coming. Ciao!

        Reply
        • Rosemary says

          April 12, 2022 at 8:33 pm

          Hi Toni, thanks so much, so glad you enjoy the recipes. I actually never use vanillina, although I have discovered that it isn’t a substitute for baking powder, baking powder in Italian is lievito per dolce or “Paneangeli Lievito Vanigliato” which is a name brand, if this is what you purchased then I always used a 1 for 1 substitution. Vanillina is actually a synthetic powder substitute for vanilla extract which isn’t highly recommended. Hope this helps. Let me know.

          Reply
      4. Meg says

        April 8, 2022 at 4:03 pm

        These look delicious, so I making these for Easter! I was wondering if you can make the dough in advance? If so do I store it in fridge or freezer? How long does it typically take to defrost or cool off, or can I roll it right after taking it out of the fridge?

        Thank you! Can’t Wait to bake these.

        Reply
        • Rosemary says

          April 8, 2022 at 4:29 pm

          Hi Meg, thanks, yes you can store the dough either in the fridge for 2-3 days or the freezer for up to 3 months. Depending on how long you keep it in the fridge it might need to sit at room temperature for an hour or so to make it easier to roll. Hope that helps. Let me know how it goes.

          Reply
      5. Terri says

        April 5, 2022 at 7:12 pm

        I followed the recipe but my sought keeps breaking.

        Reply
        • Rosemary says

          April 6, 2022 at 8:31 am

          Hi Terri, if your dough is too dry then add a bit more butter. Hope that helps.

          Reply
      6. Kellie says

        February 11, 2022 at 12:39 am

        5 stars
        PERFECT cookies! Crisp on the outside pillowy soft in the center. I made them with a heart shaped cookie cutter for Valentine’s Day and can’t wait to decorate them with my son! Thank you for a wonderful recipe!

        Reply
        • Rosemary says

          February 12, 2022 at 3:37 pm

          Hi Kellie, thanks so much, so glad you liked them. So fun decorating with the kids. Happy Valentine’s Day! Have a great weekend.

          Reply
      7. Cheri says

        December 20, 2021 at 11:42 pm

        Can Weston oil pre place the butter?

        Reply
        • Rosemary says

          December 21, 2021 at 9:13 am

          Hi Cheri, yes you can substitute with oil, although the test might be a bit different. Let me know how it goes.

          Reply
      8. Pina says

        April 17, 2021 at 10:08 pm

        Hi, I would like to make more cookies and was asking if this recipe can be doubled? If so, is it double of everything thanks, Pina

        Reply
        • Rosemary says

          April 17, 2021 at 11:16 pm

          Hi Pina, yes you can double it, and yes just double everything. Have a great weekend.

          Reply
          • Pina says

            April 18, 2021 at 12:47 am

            Thanks, I’m making them for my grand daughter’s first birthday. Have a nice weekend!

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      Hi, I'm Rosemary.

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