Description
Uncinetti are classic Italian Easter cookies known for their delicate knot shape and colorful glaze. These tender, buttery cookies are lightly sweetened with almond and vanilla extracts and topped with a vibrant sugar glaze and sprinkles, making them a festive and delightful treat perfect for celebrating springtime.
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 milk for glaze)
- 1 teaspoon vanilla extract (plus ½ teaspoon for glaze)
- 1 teaspoon almond extract
- 1 tablespoon lemon juice (for glaze)
Decoration
- A few drops gel food coloring, varying colors
- ¼ cup sprinkles
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) and prepare a baking sheet by lining it with baking paper to prevent sticking.
- Mix dry ingredients: Whisk together the all-purpose flour and baking powder in a bowl to evenly distribute the leavening agent.
- Combine wet ingredients: In a stand mixer, beat together the granulated sugar, melted butter, eggs, milk, vanilla extract, and almond extract until the mixture is smooth and creamy.
- Form the dough: Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms. Turn out the dough onto a clean work surface.
- Shape the cookies: Take approximately 1 tablespoon of dough at a time and roll it into a 5-inch long sausage shape. Then, carefully roll and knot the dough to form the characteristic ‘uncinetti’ knots.
- Arrange on baking sheet: Place the shaped dough knots evenly spaced on the prepared baking sheet to allow for slight spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges are lightly golden.
- Cool the cookies: Remove the cookies from the oven and allow them to sit on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
- Prepare the glaze: In a bowl, sift the confectioner’s sugar and gradually stir in milk, lemon juice, and vanilla extract until smooth. Divide the glaze into smaller bowls and add a few drops of gel food coloring to each for variety.
- Glaze and decorate: Dip the tops of the cooled uncinetti into the colored glaze one at a time, then immediately sprinkle with sprinkles while the glaze is still wet.
- Set the glaze: Let the glazed cookies dry completely on the wire rack before serving to ensure the glaze is firm.
Notes
- Using room temperature eggs helps the dough come together smoothly.
- Be gentle when shaping the knots to maintain the delicate structure of the uncinetti.
- Gel food coloring provides vibrant colors without thinning the glaze.
- Allow glaze to dry fully for the best texture and appearance before storing or serving.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Uncinetti, Italian Easter Cookies, knot cookies, almond extract cookies, festive cookies, Italian dessert, glazed cookies, spring cookies