Italian Lemon Knot Cookies (Taralli al Limone)

DOUGH – 4 cups flour – 4 tsp baking powder – 1/4 tsp salt – 1 cup vegetable shortening – 1/2 cup sugar – 2 eggs – 1/2 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


White Scribbled Underline

Cook time: 15 min

Learn More





prep Time

1 hour 15 min


Learn More

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.

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.

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.


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.


Swipe up for the full recipe