Italian Knot Cookies
Description
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.
Ingredients
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1 cup white sugar
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1/2 cup unsalted butter, at room temperature
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1/2 cup margarine
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1/4 cup milk
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1 teaspoon pure vanilla extract
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1/4 teaspoon almond extract
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6 large eggs
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4 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup confectioners' sugar
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1 tablespoon milk, or more as needed
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1 teaspoon lemon juice
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1 tablespoon colored sugar or festive sprinkles
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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.
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.
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.
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.
6
Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze.
7
Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.