Italian Easter Cookies / Uncinetti

These traditional biscuits are made with a simple and fast mixture. A simple lemon glaze is at the top of these Italian Easter biscuits. Perfect with a coffee or tea.

Now we are going to the beginning of March, which means that it is time that Easter delicacies hit the grocery stores and bakeries. Although I’m still seeing and loving Castagnole and Frappe.

These simple Italian biscuits in the South are popular during the Easter season, a biscuit that is not too sweet, which is covered by a simple icing sugar glaze. Another famous southern biscuit from Sardinia are these pyricchitti.

Recipe ingredients

• Flour for all purposes
• Granulate sugar
• Baking powder
• Salt
• Lemon – lemon range
• Egg
• Butter – salty or non -salty, if you use it does not go up, add a little more salt
• Milk – 2% or whole milk

How to prepare traditional Italian biscuits

In a large bowl, beat flour, sugar, baking powder, salt and lemon zest together. Make a well in the middle and add the egg, butter and milk. With a combination of fork until the mixture is almost combined, move it to a flat surface and gently stunned to form a smooth dough.

Remove the pieces of cords of pasta, make sure the ropes are quite thin, so shape to make a knot, if you make smaller strings you can join them to form rims if you prefer. Place on the prepared pan and bake in the preheated oven until lightly golden. Let it cool, then cover with lemon glaze or powder with icing sugar if you wish.

What does Uncinetti mean?

Uninetti in Italian means crochet. Which in this sense means crochet knots, in reality it is what the biscuit should resemble.

What is the origin of the Unicinetti Easter biscuits?

These biscuits come from the province of Vibo Valentia, in the region of Calabria, are usually prepared for palm Sunday. Of course they are made throughout Italy where each region will make their own.

What do they have the flavor of the Italian biscuits of the knot?

These Easter biscuits are a typical Italian biscuit, which means they are not very sweet, nor are they a soft wet biscuit. Some say they are very similar to a sweet taralli.

The perfect biscuit for breakfast, to eat with a cup of coffee or tea. Personally I am one of my favorites. I think the lemon glaze gives them the perfect quantity of extra sweetness.

The glaze and the decorations

One of the most recognizable features of Italian Easter biscuits is that their sweet food coloring, glaze, are rarely used, instead it is possible to add lemon extracts or even almonds. A simple glaze based on icing sugar, milk and vanilla extract is seasoned on cooled biscuits. To make them even more holidays, they are often seasoned with pastel splashes, symbolizes the joy and vitality of the Easter season.

How to prepare the biscuit dough

The dough can actually be handmade, as shown in this recipe or you can use a food processor or a mixer if you prefer.

How to keep the Uncinetti

Keeping biscuits in an airtight container at room temperature should keep up to a week. The dough can also be frozen in a plastic bag or hermetic container, for a maximum of three months.

Other Italian Easter recipes

• Colomba- Plano di Pasqua Bread- a sweet yeast cake originally from Lombardy
• Other chocolate other – in Christianity represents the resurrection of Jesus. Although the tradition of the Easter egg with chocolate is rather recent.
• Neapolitan Pasiera – A traditional Neapolitan Easter dessert. Full of ricotta and clothing of candied fruit.
• Sweet Veneto focaccia – similar to a dove but with a round shape and without candied fruit.

If you make these unique Italian Easter biscuits, be sure to let me know how you like them. Enjoy!

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