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ByRosemary
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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.
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.
Table of Contents
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
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 mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, cookies, Desserts
Cuisine Italian
Servings 15 cookies
Calories 76 kcal
Print Recipe Pin Recipe
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 (I use 2%)
*If you use unsalted butter then add 1/4 teaspoon of salt.
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).
Notes
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.
Nutrition
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
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