Description
These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice…These should be kept in an airtight container.
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- ½ cup margarine
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 6 large eggs
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup confectioners’ sugar
- 1 tablespoon milk, or more as needed
- 1 teaspoon lemon juice (Optional)
- 1 tablespoon colored sugar or festive sprinkles (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Meanwhile mix confectioners sugar
- milk
- and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 60