Italian Lemon Knot Cookies; Italian Wedding Cookies; Italian Lemon Cookies; Italian Lemon Drop Cookies; anginetti or more appropriately, tarallucci.
As Shakespeare once said, “What’s in a name?” That famous quote from Romeo and Juliet still rings true today.
It really does not matter what you call them.
They are instantly recognizable.
You can find them throughout the year, mostly at family gatherings and special occasions, especially Christmas. Just like Amaretti and Mostaccioli, these anginetti are, without a doubt, one of the most distinguishable Italian Christmas cookies.
They are drop cookie that has been formed into a “knot”.
These Italian knot cookies are lightly sweetened and glazed. A quick glance at these cookies and your taste buds can already anticipate that burst of citrus!
It’s simply one of the best Italian Cookies!
Ingredients to make Italian Knot Cookies
As usual, the printable recipe card found at the bottom of the page has the specific amounts for each ingredient.
- Flour. All-purpose.
- Baking powder. This will help create a light cake-light texture.
- Salt. Just a pinch.
- Eggs. Ensure they are properly whisked.
- Sugar. Provides the right amount of sweetness.
- Vegetable oil. Can also use canola or corn.
- Milk. Just a splash.
- Vanilla extract. If possible, pure.
- Lemon zest. Definitely organic.
- Lemon juice. Naturally organic.
As far as accessories are concerned, a stand mixer (or handheld mixer) ensures the proper combination of the ingredients. A large bowl and whisk are required to combine the dry ingredients.
A medium-sized ice cream scoop comes in handy in order to ensure equal-sized cookies. A cookie sheet covered with parchment paper (or equivalent) is also required.
How to make
The first thing we're going to do is whisk (or sift) the dry ingredients together in a large bowl and set them aside while we start mixing the liquid ingredients together.
Using the whisk attachment of your stand mixture, beat the eggs for a couple of minutes until they are light and frothy. Gradually add the sugar and continue to beat for a couple of minutes until the batter is slightly thickened.
Add the oil, milk, extract, zest and juice of the lemons and whisk together for a minute or so. Slowly add the dry ingredients and mix until properly combined.
With the help of a medium-sized scoop portion and drop on a lightly floured surface. Roll the dough into a four to five-inch long strand, about half an inch in diameter.
Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other.
The secret to keeping this dough light and cake light is not over manipulating the dough. That is why these cookies give the illusion of being tied in a knot when in fact they are not.
Once these Italian knots are placed on the parchment-lined baking sheet, bake in a preheated oven at 350°F for about 12-15 minutes. They will puff up, so leave at least an inch between them.
Notice the paleness of these cookies before they get glazed.
These lemon cookies have a really soft texture, almost cake-like.
What do you think?
Recipe Origins
I have always associated these Italian cookies with the holiday season, probably because that is when my mom would make them. I can still remember how quickly she would shape those “knots” with her fingers barely touching the dough.
That’s probably why everyone loved her cookies, they were so light and airy and so so good.
If you like lemon flavored cookies, I have another simple recipe for Italian lemon cookies that I think you will love. This one is shaped into a twist!
I hope you like both recipes!
Enjoy!!!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made these Italian Knot Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Knot Cookies
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Ingredients
- 4 cups all-purpose flour 568 grams
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 4 eggs
- 1 cup granulated sugar 200 grams
- ⅔ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- zest of 2 lemons organic
- juice of 1 lemon organic
Instructions
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined and slightly thickened..
- Add the oil, milk, extract, zest and juice of a lemon. Combine well.
- Slowly add the flour mixture until well combined, dough will be soft.
- Preheat the oven to 350℉. Position rack to middle.
- Line 2 large baking sheets with parchment paper.
- Scoop dough with medium-sized cookie scoop and drop on a floured surface.
- Roll into a 4 inch strand about ½ inch in diameter.
- Shape into a concentric circle, with the ends overlapping.
- Place on parchment-lined baking sheets.
- Bake for 12-15 minutes or until bottoms are lightly browned.
- Transfer cookies to the wire rack to cool.
- Glaze cookies before serving.
Video
Notes
Nutrition
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Filomena
These are the cookies I remember my Mother making for the holidays. Thank you for sharing the recipe.
Maria
My pleasure Filomena. Thanks for sharing.
Tina
Excellent recipe. Easy and delicious! Thank you!
Maria
My pleasure Tina! Thanks so much for sharing!
Kathy
Can you freeze these? When do you add the glaze before freezing or when you thaw them out? Have you ever used orange instead of lemon?
Maria
Thanks for your interest Kathy. I will freeze them without the glaze and then simply glaze them once they are thawed and at room temperature. Yes, I have tried with orange and they taste great.
Jenny
Great bickies! Will make again
for sure
Maria
Thanks so much Jenny!
Dina Micco
Made these twice and they are amazing. So lemony and cake like. So hard to eat only one!
Thanks for sharing.
Maria
My pleasure Dina! Thanks so much for taking the time to share, appreciate it.
Sonia
Hi Maria! These cookies are delicious and just how I remember them growing up. Followed the recipe as written and it worked out beautifully. Dough is soft and delicate but rolled out well on lightly floured board. Cookies are tender, cake-like and lemony perfect!! Thanks so much for sharing! I will be making again and again 🥰
Maria
Thrilled to hear you are enjoying these lemon knots Sonia. Thanks for taking the time to comment.
Rhonda
Hi I I made these cookies and the dough was very soft. I couldn’t get it off my hands
I add a least a cup more and it still was very sticky. How do un n measure your flower maybe thss as t could be the problem. Please help.
Maria
I am sorry you are having a hard time with the dough Rhonda… you were right to keep adding flour, a little bit at a time until it is manageable. Placing the dough in the fridge also helps to firm it up.
I will usually weigh my flour. I find it is the most precise method when baking. I believe the proper way is to fluff the flour, scoop and level off.
Please let me know if I can help in any other way.
Rhonda
GM thank you so much. I’ll try to measure the flour that way. Have a great week. God Bless you
Maria
My pleasure Rhonda. Once you get comfortable with the “softness” of the dough, you will get the best cookies. Please reach out to me if I can help you with anything else.
Cathie
Hi! I made the lemon drop cookies today for Easter! They came out great! I used both lemon and orange jest, and for the glaze one with lemon juice, zest, and one w orange zest with fresh oj! Thanks for the recipe and Buona Pasqua!
Maria
Thanks so much Cathie! Happy Easter to you and your loved ones as well!
Gail
Followed the recipe as written. Delicious, cake -like texture and lemony flavor. Glaze completes the deliciousness! Thank you!!!
Maria
Fantastic Gail!
Nancy
Hi, the dough came out too soft to roll, I might have added too much lemon juice and now I don’t know how to fix it! Will chilling it help?
Maria
Hi Nancy, try adding just 1-2 tablespoons of flour. Then chill it. That should do it. Let me know how it goes…