Italian Knot Cookies

Passed down through generations, this recipe for Italian knot cookies produces a large batch of soft and sweet Sicilian biscotti that can be frozen for later.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 91 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.