Lemon Knot Tarallucci - Tarallucci al Limone

Love What UEAT
Oct 31
2 min read

Updated: Nov 27

#recipe #tarallucciallimone #lemonknotcookies #lemoncookies #lemontarallucci

#Italiancookies #tarallidolci #holidaycookies Desserts & Treats

Lemon Knot Tarallucci - Tarallucci al Limone

These soft, light tangy lemon-scented flavoured cookies are perfect for any occasion or any time of the year !

You will often see them added on many Italian dessert trays during the Holidays, as well as weddings, baptisms, Communions, Confirmations and more.

We enjoy making these tarallucci because they are easy and quick to put together with a few simple ingredients that are surely to be in your refrigerator and pantry. They are delicious !

INGREDIENTS: makes approx 64 cookies

6 cups (860 g) all purpose flour

1/2 lb. (225 g) shortening (NOT butter flavoured)

12 ozs. (340 g) sugar

8 ozs. (250ml) milk

3 eggs room temp

2 tsps. (6 g) baking powder

Zest of 2 lemons

GLAZE:

4 cups (460 g) icing sugar

Juice of 2 lemons

OPTIONAL: coloured sprinkles to reflect the occasion

DIRECTIONS: Oven temp: 350F (175 C)

Baking time: 18-20 minutes

1) Lightly grease & line 2 baking sheets with parchment paper. Set aside.

2) Sift flour & baking powder in the bowl of the stand mixer, with a paddle attachment. Give it a quick mix.

3) On speed #2, add the shortening, one tablespoonful at a time. Once all added,increase speed to #4.

4) Add lemon zest, beaten eggs, sugar & milk. Increase speed to #6. Mix till all the ingredients are well combined.

5) Place dough on your work surface. Collect with your hands to form a log.Dough is soft & smooth.

NOTE: no need to rest or refrigerate the dough.

6) Cut off a little piece of dough (about a tablespoonful). Roll it out into a 6-7” (approx 15-18cm) strip.

7) Wrap the strip of dough around your first 2 fingers to create a loop.

8) Gently pass one end of the strip through the loop. OR you can twirl the strip of dough into a spiral shape.

9) inches Place them on parchment lined baking sheets.

10) Once you have finished knotting the tarallucci, place both baking sheets into a preheated 350F (175 C) oven for 18-20 minutes, rotating them at the halfway mark, or until the bottom & top of the cookies are golden brown.

11) Let cool 10 minutes before transferring on the wire racks. Let cool completely before glazing.

12) Time to prepare the glaze: pour some of the lemon juice & whisk well. You will need to use your judgment if you want a thick glaze or a looser glaze, for a looser glaze add more lemon juice.