Italian Knot Cookies

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.

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

Ingredients

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

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.