Italian Knot Cookies recipe

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Ingredients

1 cup white sugar
½ cup unsalted butter, at room temperature
½ cup margarine
¼ cup milk
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
6 large eggs
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar
1 tablespoon milk, or more as needed
1 teaspoon lemon juice
1 tablespoon colored sugar or festive sprinkles

Nutrition Info

90.6 calories
carbohydrate: 12.8 g
cholesterol: 22.8 mg
fat: 3.6 g
fiber: 0.3 g
protein: 1.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 53 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.

  3. Combine flour, baking powder, and salt, add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.

  4. Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.

  5. Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.

  6. Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

Recipe Yield

60 cookies

Recipe Note

These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice...These should be kept in an airtight container.

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