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Italian Easter Cookies / Uncinetti

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


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.

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

Italian Easter Cookies / Uncinetti

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



  • 1 1/2 cups + 2 tablespoons all purpose flour (200 grams total, if you double or triple he recipe double or triple this amount)
  • 3 1/4 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch salt*
  • zest of one lemon
  • 1 large egg
  • 1/4 cup butter (melted and cooled)
  • 4 tablespoons milk (I use 2%)

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


    • 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.


    • 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).


    Remember the baking time is approximate, more time may be needed, so keep your eye on them. 
    A reader mentioned that she baked them at 350F for 13 minutes so you could always try that and she also mentioned using olive oil, I would recommend a light olive oil instead of butter. 
    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.


    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
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


    1. 5 stars
      Been making these for over 40 years as my mom always did. as well as her mom did. Yes we are 100 percent italian. Super delicious and not too sweet.thanks

    2. I made them on a Tuesday and by Saturday they were wet and soggy…I put them in an airtight container too. Should I wait to ice them until the night before serving?

    3. So your video for theses cookies is very unhelpful, because it ends at you needing the dough. No directions for cookie measurements, length and width of ropes. So kind of disappointing

      1. Hi Bob, the video does show the whole recipe, half way through you have to click stay and the video continues. The recipe card with all the instructions and ingredients is at the bottom of the post or just above the comment section. Hope that helps. Take care!

    4. Was really looking forward to making these as my Grandma made similar looking ones when I was a child. Of course her recipe was in her head & I never asked her to tell me. These are ok but not as I remember. She was from Ancona, not southern Italy so maybe the difference.
      Still, I make a lot of your recipes & enjoy them! Thank you for taking me back to my childhood days!!

    5. 5 stars
      Hi Anita, I love your recipes and how you give us clear explanations. I was happy to see you can use oil.
      Two members of my family don’t like butter so I am forever searching for recipes that use oil rather than butter.
      Thank you for responding to questions asked.
      Take care

      1. Hi Deb, if you use flavoring then I would use about 1 teaspoon or seed I would use 1/2 teaspoon of seeds. You may want to increase it depending on how strong you like it. I hope that helps. Let me know how it goes. Take care!

      2. Hi when I use sprinkles the colors tend to bleed. Why does this happen? I use powder sugar n milk. I let them air dry n store in tins instead of plastic n still bled!!!?

        1. Hi Deborah, I think it’s the brand of sprinkles, moisture also makes them bleed. Apparently one called “fancy sprinkles” don’t bleed. I hope that helps. Take care!

        2. 5 stars
          I made these and they turned out very well, although I cheated when making my “knots”. One tip: of you’re going to put sprinkles on them… Do it as you go. Every five or six, put the sprinkles on. I waited until I had finished glazing all the cookies and the sprinkles wouldn’t stick to the ones done first. 😬

    6. 4 stars
      Do you find after you store them the sprinkles bleed. They are still delicious but could look prettier wo the sprinkles bleed.
      I make sure I dry them completely before storing

      Any thoughts.


    7. 5 stars
      We called these Mazzarini Cookies for a neighbor who gave my mother the recipe. These brought me back to my childhood when everything was homemade and delicious!

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