Italian knot biscuits (uncinetti)

Hailing from southern Italy, these soft, knot-shaped Easter biscuits take their name from the word for crochet.

Uncinetti are like little clouds of lemony festive joy. Traditionally made for Easter and weddings, these Italian biscuits hail from southern Italy. Credit: Kylie Walker

• makes

  24

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Other names for these festive biscuits, which are also made for weddings, include anginetti, ncinetti and taralli dolci. 

Ingredients

• 85 g butter
• ¼ cup (60 g) sugar
• ½ tsp vanilla essence
• 1½-2 tsp lemon zest (or to taste)
• 3 eggs
• 2 cups (300 g) plain flour
• 2 tsp baking powder

Icing

• 1 cup icing mixture
• 1 tbsp lemon juice (or to taste)
• Water, as needed

Chilling time: at least 1 hour

Instructions

1. Pre heat oven to 170°C.  Line 2 trays with baking paper or silicon liners
2. Beat together butter, sugar, vanilla and zest using a hand or stand mixer. Agg eggs one at a time, beating between additions.
3. Sift in flour and baking powder and mix in.
4. Chill dough, covered, for at least 1 hour, or until firm enough to shape.
5. Divide into 24 pieces (or break off pieces about the size of a walnut). Roll each piece into a log and form into a knot or coil (see Note). Place on lined trays.
6. Bake for approximately 12 minutes until just cooked. They will still be a light colour, with lightly browned bottoms. Cool completely on racks before icing.
7. To make the icing, mix icing sugar, lemon juice and just enough water to make a thin icing. Place cooling rack over a tray or silicon sheet to catch drips. Dip the top of each biscuit into the icing, drain off any excess and place on rack. Decorate with sprinkles (if using a thin icing, it will start to dry quite quickly. Work in batches so the sprinkles are going on while the icing is still wet.)
8. Allow icing to dry completely.

Note

• There are many variations in size and shape, from knots and loops to rings. Experiment to see what you like best. You can also choose whether to use a thick icing or thin glaze, by adjusting how much liquid you add.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Other names for these festive biscuits, which are also made for weddings, include anginetti, ncinetti and taralli dolci.