Description
Italian Easter Cookies / Uncinetti are traditional knotted lemon cookies with a soft biscuit-like texture. Lightly sweet and finished with a simple glaze, they bake quickly and pair perfectly with coffee or tea during Holy Week and Easter.
Ingredients
1½ cups plus 2 tablespoons all-purpose flour (about 200 g)
3¼ tablespoons granulated sugar
1 teaspoon baking powder
A pinch of salt (or ¼ teaspoon if using unsalted butter)
Zest of one lemon
1 large egg
¼ cup melted and cooled butter
4 tablespoons milk
For the glaze:
1½–2 cups powdered sugar
About 1 tablespoon lemon juice
About 1 tablespoon milk
Instructions
1. Heat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, salt, and lemon zest in a bowl.
3. Add egg, melted butter, and milk. Mix with a fork, then knead until smooth.
4. Roll small portions of dough into thin ropes about 5–6 inches long.
5. Shape ropes into knots or circles and place on baking sheet.
6. Bake for 15–18 minutes until lightly golden.
7. Allow cookies to cool completely.
8. Mix powdered sugar, lemon juice, and milk to form a smooth glaze.
9. Drizzle glaze over cooled cookies or dust with powdered sugar.
10. Let glaze set before serving.
Notes
Makes about 15 cookies.
Prep time about 10 minutes. Bake time about 15 minutes. Total time about 25 minutes.
Cookies should remain lightly golden, not dark.
You may bake at 350°F for about 13 minutes if preferred.
Light olive oil may replace butter.
Store in an airtight container at room temperature up to one week.
Dough may be frozen up to three months.
Each cookie has about 76 calories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 76
- Sugar: 3 g
- Sodium: 38 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg