Tarallucci (Glazed Lemon Knot Cookies)
Makes 42 cookies
These looped wedding cookies from southern Italy allegedly originally symbolized tying the knot. The dough, flavored with citrus, is forgiving and easy to shape, and the lemon flavor is echoed in the glazed topping. The baked cookies, glazed or unglazed, keep well for several days in a sealed container. Or make a batch ahead, cool, refrigerate or freeze, and glaze before serving.
INGREDIENTS
- 3 to 3½ cups (375 to 450 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- ½ cup (100 g) sugar
- ½ cup (120 ml) extra virgin olive oil
- 3 tablespoons heavy cream
- Grated zest of 1 medium lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
For the Glaze
- 2 cups (250 g) confectioners’ sugar
- Grated zest of 2 medium lemons
- 3 tablespoons fresh lemon juice
- 1 tablespoon heavy cream
- Pinch of coarse salt
DIRECTIONS
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together 3 cups (375 g) flour, the baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, with a handheld mixer, whip the eggs on high speed until frothy, about 3 minutes. Reduce the speed to medium and slowly pour in the sugar, then continue beating until the mixture thickens and forms a ribbon when the beater is lifted, about 2 minutes. Mix in the oil, cream, lemon zest and juice, and vanilla until completely combined. On low speed, blend in the flour mixture until a dough that is soft and slightly tacky forms, 3 to 4 minutes; add a little more flour if needed.
- Scoop out the dough into twenty-one 2-inch (5 cm) balls. On a clean work surface, roll each ball into a 10-inch-long (25 cm), ½-inch-diameter (1.25 cm) cigar shape. Cut each one in half, form each piece into a knot, and place the cookies side by side on the lined baking sheets.
- Put the pans side by side on one oven rack or on separate racks (switching the top one for the bottom halfway through) and bake for 18 to 20 minutes, until the cookies are golden on the bottom. Remove from the oven and cool the cookies on a wire rack.
- To make the glaze, whisk together the confectioners’ sugar, lemon zest and juice, heavy cream, and salt in a bowl. Dip the top of each cooled cookie into the glaze and let dry.
PANTRY
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