Italian Lemon Knot Cookies: Tarallucci

Italian Lemon Knot Cookies; Italian Wedding Cookies; Italian Lemon Cookies; Italian Lemon Drop Cookies; anginetti or more appropriately, tarallucci.

As Shakespeare once said, “What’s in a name?” That famous quote from Romeo and Juliet still rings true today.

WHAT DO I NEED TO MAKE ITALIAN LEMON COOKIES:

• Flour. All purpose.
• Baking powder. This will help create a light cake-light texture.
• Salt. Just a pinch.
• Eggs. Ensure they are properly whisked.
• Sugar. Provides the right amount of sweetness.
• Vegetable oil. Can also use canola or corn.
• Milk. Just a splash.
• Vanilla extract. If possible, pure.
• Lemon zest. Definitely organic.
• Lemon juice. Naturally organic.

Ingredients

• 4 cups all-purpose flour 568 grams
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 4 eggs
• 1 cup granulated sugar 200 grams
• 2/3 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• zest of 2 lemons organic
• juice of 1 lemon organic

Instructions

1. In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
2. In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
3. Add sugar. Continue to whisk until well combined and slightly thickened..
4. Add the oil, milk, extract, zest and juice of lemon. Combine well.
5. Slowly add the flour mixture until well combined, dough will be soft.
6. Preheat the oven to 350℉. Position rack to middle.
7. Line 2 large baking sheets with parchment paper.
8. Scoop dough with medium-sized cookie scoop and drop on a floured surface.
9. ...........................................

For full instructions please see : www.shelovesbiscotti.com

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