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Uncinetti: Italian Easter Cookies Recipe

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Uncinetti are traditional Italian Easter cookies known for their delicate knot shape and vibrant colored glaze. These buttery, soft cookies are perfect for festive occasions and decorating with fun sprinkles and colorful icing.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅔ cup granulated sugar
  • 2 cups confectioner’s sugar (for glaze)

Wet Ingredients

  • ½ cup salted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¼ cup milk (plus 4 tablespoons for glaze)
  • 1 teaspoon vanilla extract (plus ½ teaspoon for glaze)
  • 1 teaspoon almond extract
  • 1 tablespoon lemon juice (for glaze)

For Decorating

  • A few drops gel food coloring, varying colors
  • ¼ cup sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with baking paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder until well combined to ensure even rising in the cookies.
  3. Mix Wet Ingredients: Using a stand mixer, combine granulated sugar, melted and cooled butter, eggs, milk, vanilla extract, and almond extract until smooth and creamy.
  4. Form Dough: Gradually add the dry flour mixture to the wet ingredients and mix until a cohesive dough forms.
  5. Shape Dough: Turn the dough onto a clean surface. Take approximately 1 tablespoon of dough at a time and roll it into a 5-inch sausage shape. Gently roll the dough to form a knot shape resembling a small pretzel or loop.
  6. Arrange on Baking Sheet: Place each shaped dough knot onto the prepared baking sheet, spacing them adequately to allow expansion during baking.
  7. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes until the cookies are lightly golden and set.
  8. Cool Cookies: Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Glaze: In a bowl, sift the confectioner’s sugar and stir in 4 tablespoons of milk, lemon juice, and ½ teaspoon vanilla extract until smooth and free of lumps.
  10. Color Glaze: Divide the glaze evenly into small bowls and mix in different drops of gel food coloring to create varied colors for decorating.
  11. Glaze Cookies: Dip the tops of the cooled uncinetti cookies into each colored glaze one at a time.
  12. Decorate: Immediately sprinkle the glazed tops with your chosen sprinkles for a festive and colorful finish.
  13. Set Glaze: Allow the glaze to dry completely before serving to ensure no smudging and a perfect presentation.

Notes

  • Room temperature eggs are essential for proper dough consistency.
  • Be gentle while rolling the dough knots to avoid tearing.
  • Use gel food coloring for vibrant glaze colors without altering the glaze consistency.
  • Cookies can be stored in an airtight container for up to one week.
  • Optionally, almonds or other nuts can be added for texture variations.

Keywords: Italian Easter cookies, Uncinetti, knot cookies, festive cookies, glazed Italian cookies, holiday baking, colorful cookies

Find it online: https://mjrecipe.com/uncinetti-italian-easter-cookies-recipe/