My Grandma Papaleo was born in Trivigno, Italy, and came to the United States with her mother and brother in the 1920s. She was about seven years old when they settled in Melrose Park, Illinois, where my grandfather was already running a grocery store. Family lore says Grandma Papaleo was an incredible baker. She died before I was born, so when my Aunt Millie gave me her recipe for Italian lemon knot cookies, I felt like I had a special connection to her.
I got a good laugh when I read the original recipe too—the quantities it called for were enormous! Five pounds of flour, 14 eggs… maybe I inherited my love of sharing cookies from her. The directions said, "Mix everything together. Let stand for half an hour. Bake at 350 degrees for about 12 to 15 minutes. Good luck." Don’t worry—I’ll give you a little bit more direction than that!
“Tarallucci al limone” is Italian for “Lemon knot cookies.”
Are lemon knots Italian?
Yes! Lemon knot cookies are a traditional Italian dessert. They’re similar to other Italian bakery lemon cookies. Some folks know them as anginetti cookies. In the US, you might hear them called Italian knot cookies or simply Italian lemon cookies. Their knot-like shape and citrusy zing make them a favorite in Italian‑American households, especially around holidays or special family dinners. These soft cookies are perfect for the holidays, or anytime you’re craving a bright, citrusy sweet.
What’s the symbolism of the knot in lemon knot cookies?
Knot cookies aren’t just fun to make. They also carry meaning inside their unique shape! For many of us, the knot shape symbolizes connection, unity, and continuity. When you form the cookie, the “knot” folds back onto itself, just like family history twists through the generations. Whenever I make this recipe, I think about my Grandma Papaleo’s hands shaping the dough. It feels like tying another ribbon into our family’s story.
So, how do you shape Italian knot cookies?
I do it the way my Aunt Millie taught me. Here are a few of my best tips and tricks!
Grandma Papaleo’s method, handed down to me through my Aunt Millie, was simple. But I’ve also learned a few tricks over the years that make it easier to get consistent shapes!
- Start with a tablespoon‑sized piece of dough.
- Roll it into a 4‑inch rope using your palms on a floured surface.
- Gently curve one end into a circle, then tuck the other end up or down. That’s your knot!
What’s the difference between a lemon knot and a lemon twist?
Some people do a twist instead of a knot. Others tuck the ends under for a tighter look. Personally, I like a loose knot. Either way, they bake up beautifully and taste the same: tender, citrusy, and lightly sweet.
Here’s how to make your own homemade lemon cookie glaze.
The glaze is what gives these Italian lemon cookies their classic finish. One thing I love about it is how easy it is to make.
All you have to do is combine powdered sugar with lemon juice and a little water and mix! When it reaches a smooth, drizzly texture, you know it’s ready. Don’t worry about remembering this—I’ve also included these instructions in the recipe below.
How to Glaze Lemon Knot Cookies Perfectly Every Time
Using your fingers or a fork if you like, dip the top of each baked cookie into the dish of icing (after they are completely cooled, of course!). Flip the cookie back over and leave it on a cooling rack or sheet of waxed paper to let the icing set. Voila! You’ve got the perfect finish to make your cookies memorable.
Can you use lemon glaze on other cookies too?
You can absolutely use the same lemon glaze on other cookies. This citrusy icing also works great on biscotti, tea cakes, or simple butter cookies when you want a bright, fresh finish. Once you try it, you might have some other good ideas too. Don’t be afraid to have some fun with it!
More Yummy Recipes from the Family Vault
I was lucky enough to inherit recipes from both sides of my family. My love for cooking together with my mom and my aunts grew into this website and all the recipes you can find here today. Here are a few more of my favorite family recipes—some of the ones that started it all. I hope you end up loving them as much as I do.
If you love family recipes like these, you’ll find even more in both of my cookbooks!
These books celebrate family, tradition, and home cooking in the very best ways. I hope you’ll take a moment to check them out!
Grandma Papaleo’s Lemon Knots Recipe
These traditional Italian lemon knot cookies are soft, tender, and covered with a bright lemon glaze. This is a classic Italian bakery cookie, perfect for holidays, gatherings, or any time you want a little treat.
Ingredients
Instructions
- Preheat the oven to 350 °F. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, juices, and zests.
- In a large bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture. Mix until just incorporated. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Portion out a large tablespoon of dough. On a floured work surface with lightly floured hands, roll it into a 4-inch rope. Take one side of the dough and spiral it into a circle. Tuck one end up and the other end down. Place the formed cookies on a parchment-lined baking sheet pan. Bake for 12 minutes or until the bottoms are lightly browned. Let the cookies sit on sheet pans for 5 minutes, then transfer to cooling racks.
- Now it’s time to prepare the glaze. Combine the sifted confectioners' sugar, water and fresh lemon juice in a bowl. Stir until smooth. Add more confectioners' sugar or water to achieve your desired consistency.
- Wait until they are cool, then dip the top of each cookie into the icing. Return them upright to the cooling rack to dry. Store in an airtight container.
