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    Home » Popular » Italian Recipes

    December 1, 2021 Christmas Recipes

    Italian Lemon Knot Cookies (Taralli al Limone)

    Jump to Recipe - Print Recipe

    These Easy Italian Lemon Knot Cookies or Taralli al Limone are typically made at Christmas, they are soft and full of fresh lemon flavor. One of our favorite Italian lemon cookies! They are also known as Italian Lemon Drop cookies, Iced Italian Cookies, Italian Wedding Cookies, Italian Lemon Drop cookies, and Anginetti.

    overhead image of Italian lemon knot cookie taralli al limone

    My mom and I would bake these Taralli al Limone-Italian Lemon Knot Cookies every Chrtistmas! We would roll out the dough together into the little strands that would be shaped one after another into their familiar knotted shape.

    It didn’t matter if they weren’t perfect. And now my kids have learned how to bake them with me and with our friends that have Sicilian nonni (grandparents).

    Originally posted December 2019 and republished December 2021. These cookies make Christmas even more festive! I wanted to share them here again with you!

    Christmas baking is at a feverish pace here at our Italian baking headquarters.  We are baking fiends after Halloween leading all the way up to the week of Christmas. One cookie that is a staple in our home is taralli al limone, or Italian lemon knot cookies.

    Contents hide
    1 What are Italian Lemon Knot Cookies-Taralli al Limone
    2 My Favorite Italian Christmas Desserts
    3 Ingredients
    4 How to shape Italian Lemon Knot Cookies-Taralli al Limone?
    5 Can I use lemon extract in my Italian lemon knot cookies?
    6 Tips on how to make Italian lemon knot cookies?
    7 Which holiday do they bake taralli in Italy?
    8 Some other cookies to enjoy:
    9 Italian Lemon Knot Cookies-Taralli al Limone
    9.1 Ingredients
    9.1.1 DOUGH
    9.1.2 LEMON GLAZE
    9.2 Instructions
    9.3 Nutrition

    What are Italian Lemon Knot Cookies-Taralli al Limone

    You may know them as tarallucci, anginetti-Italian lemon drop cookies, anise cookies, and even Italian knot cookies.

    Italian lemon knot cookies are a classic Italian pastry made from a light and fluffy dough flavored with lemon zest. The dough is then shaped into small crescent-shaped knots and baked until golden brown.

    These sweet treats have become popular in many regions of Italy, especially during the annual Ferragosto celebrations when tasty treats are exchanged between families and friends.

    They are often served alongside a cup of coffee or tea for an extra special treat. The light and flavorful lemon flavor makes these cookies a favorite amongst many Italians and non-Italians alike!

    We also make these Cuccidati-Sicilian Fig Cookies. This post has been updated from Dec 2016.

    My Favorite Italian Christmas Desserts

    These Italian Lemon Knot Cookies are part of our Favorite Italian Christmas Dessert series. Our favorite Calabrese Christmas sweets are my my Italian mother-in-law’s cherished Nocatole-Calabrian Sweet Fritters recipe and also the  Pitta ‘Impigliata-Calabrian Fruit and Nut Pastries. 

    One biscotti that is made every Christmas is our Hazelnut and Dried Cherry Biscotti. Soon there will be more to come to make a sweet Italian Christmas!

    overhead image of glazed sprinkle cookie

    Ingredients

    • flour
    • baking powder
    • salt
    • vegetable shortening
    • sugar
    • eggs
    • milk
    • lemon
    overhead image of lemon glazed cookies

    How to shape Italian Lemon Knot Cookies-Taralli al Limone?

    • scoop out the dough portion
    • measure it out (about 4-inches)
    • shape into your little knot
    • place on baking tray
    overhead image of how to make lemon knot cookies

    Italian Lemon Knot Cookies all lined up on the baking tray ready to bake!

    image of cookies on a baking tray

    Sometimes you can do criss-cross taralli instead of the small knotted shape. You could do it either way, although I prefer to make it like a round knot.

    But maybe this simpler shape is easier to try out first with your kids or grandkids. The recipe I’m sharing here is our family friend nonno Sal’s sister-in-law Maria’s recipe. I took a photo of the faded recipe and adapted it to my way of making it.

    collage of taralli cookie shaping

    Sal’s grandkids made their cookie dough a bit differently, as there weren’t really any true directions on the recipe.

    They mixed all the wet ingredients by hand and then mixed the flour in, eventually working the dough together on the clean tabletop by hand. I was curious how their dough would turn out, but the texture was fine.

    Can I use lemon extract in my Italian lemon knot cookies?

    Honestly, no. The flavor tastes a little off.

    I make my cookies all the time with fresh lemon zest and juice. You can’t beat the flavor of fresh lemon juice. I like the dough to taste lemony as well and sometimes add the zest of 2 lemons to the dough (if I bought enough lemons). It's always better to use organic if you can find them.

    Tips on how to make Italian lemon knot cookies?

    The dough is super easy to put together. But these baking tips will help you make the BEST Italian Christmas cookies!

    • As I mentioned in the post, the kids even put it together by hand, without using a mixer. It doesn’t have any fancy steps and it is hard to mess it up.
    • When the kids made the dough with their nonno, they didn’t even rest the dough in the fridge, they started baking the cookies right away and they turned out great!
    • As for the lemon flavor, I like my cookies with more lemon flavor and even add lemon zest to the glaze. That is up to you if you want to add zest to the glaze.
    • You can make it as lemony flavored as you like it, but be sure to use fresh lemon juice and if you can use organic for the zest, that is the best for this recipe.

    Which holiday do they bake taralli in Italy?

    Taralli are baked in Italy during Easter in the Southern part of the peninsula. In Sicily, they are baked even at Christmas time. In Sicily you can find them in different provinces and they could be flavored with orange instead of lemon and also with anise.

    The taralli I have enjoyed in Sicily are made more like little ciambelle (little ring shapes)instead of knots. The last time I got to enjoy taralli in the winter time the year my dad passed away.

    We buried my dad in his hometown in Sicily. My cousin Alessio would take us to all of the best pastry shops in his town and around his town and we would try every Sicilian cookie and pastry.

    What does anginetti mean?

    Anginetti is an Italian pastry made of dough that is shaped into a bow knot and then deep-fried until golden. It is usually covered in either a light sugar syrup or a confectioners' sugar glaze, although some variations call for it to be dusted with powdered sugar instead.

    What are Italian wedding cookies made of?

    Italian wedding cookies, sometimes called Italian butter cookies or Italian knot cookies, are traditionally made with a combination of butter, sugar, eggs, flour and either anise extract or almond extract. An optional addition is chopped and toasted almonds.

    The dough is then shaped into small balls and baked until golden. Depending on the recipe variation, the cookies may be glazed, iced or dusted with confectioners' sugar.

    The cookies are a traditional Italian dessert served during weddings and other celebrations in Italy, as well as in the United States and elsewhere. They are often served alongside other desserts such as Italian cream cake or cannoli.

    Why did my Italian wedding cookies flatten?

    Italian wedding cookies can flatten if the dough is too wet or contains too much butter. The high fat content of the dough causes these cookies to spread while they bake, resulting in a flatter cookie than desired. To prevent this from happening, make sure to use only room temperature ingredients and take care not to overwork the dough.

    overhead image of sprinkle covered iced cookies

    Find me on Pinterest for more great recipes!  I am always pinning :)!

    BUON NATALE! XX

    Some other cookies to enjoy:

    • Sicilian Sesame Seed Cookies
    • Italian Rainbow Cookies
    • Cuccidati-Sicilian Fig Cookies
    • Chocolate Crackle Cookies

    Did you make this? Please RATE THE RECIPE below:)

    Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

    Print Recipe Pin Recipe Rate this Recipe
    5 from 8 votes

    Italian Lemon Knot Cookies-Taralli al Limone

    Typically made at Christmas, these Italian Lemon Knot Cookies-Taralli al Limone are soft and full of lemon flavor. One of our favorite Italian cookies!
    Prep Time1 hr 15 mins
    Cook Time15 mins
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: Christmas, Cookies, Italy
    Servings: 36 cookies
    Calories: 113kcal
    Author: Lora

    Ingredients

    DOUGH

    • 4 cups flour
    • 4 tsp baking powder
    • ¼ tsp salt
    • 1 cup vegetable shortening
    • ½ cup sugar
    • 2 eggs
    • ½ cup milk
    • zest and juice of one lemon I used organic

    LEMON GLAZE

    • 1 cup confectioners’ sugar
    • 2 tablespoons fresh lemon juice plus more if necessary
    • zest of lemon
    • rainbow nonpareil sprinkles

    Instructions

    • In a medium mixing bowl, sift together the flour, baking powder and salt; set aside.
    • In the bowl of a stand mixer, beat together the shortening and the sugar. Add the eggs one at a time; mix well.
    • Beat in the milk and the juice and zest of the lemon; mix well.
    • Add the flour one cup at a time, stopping the mixer to scrape down the sides of the bowl and incorporate the flour.
    • Refrigerate the dough for one hour.
    • Preheat the oven to 350 F.
    • Line 3 baking trays with parchment paper and set aside.
    • Scoop out dough a small portion at a time and roll dough to the length of your dough scraper (about 4-inch long).
    • Shape into little rings (wrap one side over the other and tuck the ends under the bottom of the cookie).
    • Place cookies spread apart on the sheets and bake for about 10-15 minutes, or until very lightly browned on the bottom. (every oven is different. Mine were done at about 13 minutes).
    • Transfer cookies to wire rack to cool.
    • Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar, lemon juice and zest, until it forms a thick but pourable glaze (add more lemon juice if necessary). If it gets too thin, add a little more confectioners' sugar. Drizzle on each cookie, add the sprinkles and let set, about 15 minutes.
    • Glaze each cookie, add the sprinkles, and let set, about 15 minutes.

    Nutrition

    Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Erin | Dinners,Dishes and Dessert says

      December 12, 2019 at 9:32 am

      5 stars
      These Italian Lemon Knot Cookies-Taralli al Limone are on my must-make list!

      Reply
    2. Cathy says

      December 12, 2019 at 11:00 am

      Can't wait to try these with my kids! Have you ever tried them with orange zest instead of lemon?

      Reply
      • Lora says

        December 12, 2019 at 11:43 am

        Hi Cathy, yes, I've made also with orange zest and it's lovely. Thank you.

    3. Sara Welch says

      December 12, 2019 at 1:46 pm

      5 stars
      So delicious! Adding these to my baking line up for the holiday season! Look too good to pass up!

      Reply
    4. Catalina says

      December 13, 2019 at 5:21 am

      5 stars
      Oh my goodness! I only can immagine how good these cookies smell! Yummy!

      Reply
    5. Pat Carnevale says

      December 13, 2019 at 9:15 am

      I make these every year from my mother's recipe which is similar. The difference is I melt 1 stick of butter. Always fresh lemon juice.

      Reply
      • Lora says

        December 14, 2019 at 8:05 am

        I think that's so lovely that you make them every year! I think the fresh lemon juice is so important! Glad you also agree! Happy Baking xx

    6. Madison says

      December 16, 2019 at 1:22 am

      5 stars
      This is so delicious. It really looks good and beautiful.

      Reply
    7. christine lambrosa says

      December 17, 2019 at 10:11 am

      hello what type of shortening is best?

      Reply
      • Lora says

        December 18, 2019 at 7:51 am

        We used Crisco for this recipe and it turned out great! Happy Baking!! xx

    8. Chris says

      January 01, 2020 at 4:33 pm

      5 stars
      I make these every year from my grandmothers recipe. I use vanilla and anise. My family loves them.

      Reply
    9. Elisa says

      December 04, 2020 at 8:33 pm

      5 stars
      Family favorite every Christmas. This recipe is so easy to follow and just delicious!

      Reply
      • Lora says

        December 09, 2020 at 3:04 pm

        So happy to hear you enjoy the cookies! Happy Holidays!

    10. Diane says

      December 19, 2020 at 12:12 pm

      These look delicious, hoping to make these for Christmas this year as my Mom is a huge lemon fan! How far in advance can these be made?

      Reply
      • Lora says

        December 20, 2020 at 7:21 am

        Hi Diane-You could make these a week in advance. You could even do two weeks in advance (I would store in fridge if you're making it that far ahead). Happy Baking and enjoy time with mom! XX

    11. Mary says

      May 07, 2022 at 8:56 am

      5 stars
      My grandson loves these I just make round ones no time to make knots.

      Reply
      • Lora says

        May 08, 2022 at 7:21 am

        It's a fun baking project to do with the grandchildren. Happy your grandson loves them! XX

    12. Joan says

      December 17, 2022 at 1:02 pm

      Question: I see zest mentioned in both the dough and glaze ingredients. But I don't see a step in the recipe where you add zest. Can you assist?

      Reply
      • Lora says

        December 18, 2022 at 6:49 am

        Hi Joan-Lemon zest gets added with the lemon juice, in dough and in the glaze. Hope that helps! Happy Holidays!

    13. Lora says

      February 07, 2022 at 6:49 am

      Hi Joan, Yes, you can use butter. Happy Baking! XX

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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