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. Another famous Southern cookie from Sardinia are these Piricchittus.
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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
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).
Virginia DiLullo says
this recipe sounds delicious to me. I am looking forward to more Italian recipes.
thank you
Virginia
Rosemary says
Hi Virginia, thanks so much, I hope you enjoy the recipes. Take care.
Tina says
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?
Rosemary says
Hi Tina, you can do either. Be sure to bring them to room temperature before serving. I hope you enjoy them. Happy Easter.
Toni Vitrano says
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!
Rosemary says
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.
Meg says
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.
Rosemary says
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.
Terri says
I followed the recipe but my sought keeps breaking.
Rosemary says
Hi Terri, if your dough is too dry then add a bit more butter. Hope that helps.
Kellie says
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!
Rosemary says
Hi Kellie, thanks so much, so glad you liked them. So fun decorating with the kids. Happy Valentine’s Day! Have a great weekend.
Cheri says
Can Weston oil pre place the butter?
Rosemary says
Hi Cheri, yes you can substitute with oil, although the test might be a bit different. Let me know how it goes.
Pina says
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
Rosemary says
Hi Pina, yes you can double it, and yes just double everything. Have a great weekend.
Pina says
Thanks, I’m making them for my grand daughter’s first birthday. Have a nice weekend!