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
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.
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
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).
Gabby says
I just made this and they were AMAZING!!! My family loved them so much I’m making another batch tomorrow. The only thing I struggled with was the glaze; I used the correct ingredients and measurements but the glaze was clumpy and dough-like, do you have any recommendations on how I can do better in the future? Otherwise, thank you for the recipe and I hope you are doing well!
Rosemary says
Hi Gabby, thanks so much, for the glaze sift the icing sugar first that should help with the clumping. Take care.
HOLLY IPPOLITO says
Can you use lemon extract instead of zest of a lemon? If so how much?
Rosemary says
Holly, I would say about 1 – 1 1/2 teaspoons of extract would work. Let me know how it goes.
Gabby says
I used extract instead of zest and it worked great! 🙂
Sophie says
Made these yesterday (Easter Sunday, UK) with my toddler. They taste delicious! Already sweet enough, for me and mine, so we didn’t do the lemon glaze. I assumed 150 was without fan so cooked them at a lower temp. It took a lot longer than 18mins, which I imagine is because I set the oven at too low a temp. Could you confirm whether your temperature settings (for this and other recipes) apply to conventional or fan ovens? Thanks. And thanks for the recipe! We’ll be making more.
Rosemary says
Hi Sohpie, thanks glad you all enjoyed them. I just have a normal oven, but even with a fan I think 150 would be ok. Take care.
Ellen says
Hi Rosemary – I’m about to try your recipe, as I don’t have recipe file with me I noticed one comment below asking to confirm amount of oil and sugar….but I don’t see any oil in this recipe, it’s 4 tbsp of melted cooled butter. Before I make a mess, can you confirm? Thanks! Buona Pasqua!
Rosemary says
Hi Ellen, yes butter is correct, although if you don’t have butter you can substitute with oil. Although I do prefer butter myself. Hope you like them. Buona Pasqua, take care.
Elaine J. says
Making the Italian Easter cookies (for the first time), but with an especially heavy heart, tears, thoughts & prayers this year 🙁
Rosemary says
Hi Elaine, I know the feeling. Take care.