Recipes › Dessert › Italian Lemon Knot Cookies Recipe

Italian Lemon Knot Cookies Recipe

Recipe by Pedro M. A. Neves

Italian Lemon Knot Cookies are delicate, citrus-forward butter cookies shaped into elegant knots and finished with a bright lemon glaze. These traditional treats combine tender crumb with bold lemon flavor, making them perfect for afternoon tea or as gifts during the holiday season. The distinctive knot shape and glossy coating make these cookies as visually appealing as they are delicious.

Ingredients

• 200g all-purpose flour (1⅔ cups)
• 100g unsalted butter, softened (7 tablespoons)
• 75g granulated sugar (⅓ cup)
• 1 large egg yolk
• 30ml whole milk (2 tablespoons)
• zest of 2 large lemons (about 2 tablespoons)
• 15ml fresh lemon juice (1 tablespoon)
• 2g salt (½ teaspoon)
• 1g vanilla extract (¼ teaspoon)
• For the glaze: 150g powdered sugar (1¼ cups)
• For the glaze: 20ml fresh lemon juice (1½ tablespoons)
• For the glaze: 10ml water (2 teaspoons)

Instructions

1. Cream together softened butter and granulated sugar in a medium bowl using an electric mixer on medium speed for 2–3 minutes until light and fluffy.

2. Add the egg yolk, lemon zest, and vanilla extract to the creamed mixture. Beat on medium speed for 1 minute until fully incorporated and the mixture is bright yellow from the zest.

3. In a separate bowl, whisk together flour and salt. Add the dry ingredients to the wet mixture in two additions, alternating with the milk: flour mixture, then milk, then remaining flour mixture. Mix on low speed just until a cohesive dough forms.

4. Transfer the dough to a lightly floured work surface and knead gently by hand for 1 minute until smooth and no dry streaks remain. Do not overwork.

5. Roll out the dough between two sheets of parchment paper to a thickness of 3mm (⅛ inch). Refrigerate for 10 minutes until firm enough to cut cleanly.

6. Cut the dough into strips approximately 15cm long and 1cm wide (6 inches by ⅜ inch). Gently tie each strip into a simple knot, leaving the ends loose. Place knots on a parchment-lined baking sheet spacing them 5cm (2 inches) apart.

7. Preheat oven to 190°C (375°F). Bake the cookies for 10–12 minutes until the edges are light golden and the centers are just set but still pale. The cookies should remain tender.

8. Remove from the oven and transfer cookies to a wire cooling rack. Cool completely for at least 15 minutes before glazing.

9. While cookies cool, prepare the glaze by whisking together powdered sugar, lemon juice, and water in a small bowl until smooth and pourable, with a consistency similar to honey.

10. Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Place glazed cookies back on the rack and allow the glaze to set for 20 minutes before serving.

Substitutions

• Replace all-purpose flour with Italian tipo 00 flour for a more delicate, tender texture.
• Substitute butter with a neutral oil like light olive oil for a dairy-free version; use 75ml and reduce milk to 15ml to maintain dough hydration.
• Use limoncello (15ml) in place of lemon juice for a more intense, liqueur-infused flavor.
• Replace fresh lemon juice with lemon extract (3ml) diluted in an equal amount of water if fresh lemons are unavailable.

Tips

• Keep your work surface and rolling surface lightly floured but not wet; excess moisture will toughen the cookies.
• Do not overbake these cookies—they continue to firm up slightly as they cool. Aim for just-set centers with pale, not brown, edges for the most tender result.
• Tie the knots gently and avoid re-rolling scraps, as they will become tough. Gather and set aside scraps for another use or discard.
• For the most vibrant glaze, use freshly squeezed lemon juice rather than bottled, which can be less bright in flavor and appearance.

Lemon knot cookies, or biscotti al limone, reflect the Italian tradition of delicate butter cookies that showcase regional citrus. Sicily and southern Italy's abundant lemon cultivation influenced these bright, aromatic treats, which are often served during spring celebrations and are especially popular in coastal regions where lemons have been cultivated for centuries.

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