|Carluccio's Complete Italian Food|
|by Priscilla Carluccio|
From one of the greatest authorities on the culinary products of Italy comes this definitive guide for the Italian food devotee.
Tip: Try knot cookies for more results.
Results 1 - 7 of 7 for italian knot cookies
Sift flour and ... of dough into knot shape by rolling ... DO NOT OVERBAKE. Cookies will not be ... sprinkles. Let dry on sheets of waxed paper. . Vazquez
Cream sugar, butter, ... powder. Shape into knots on cookie sheet. ... together. Very thin frosting. Dip cookies one at a time. Let dry on rack before storing.
In a bowl ... Twist into a knot. Bake knots ... adding milk if needed. Glaze cookies; then sprinkle with nonpariels. Recipe yields about 5 dozen cookies.
Blend beaten eggs ... tie in bow knots. Bake on ... remaining ingredients. Stir until well blended. If too thin add more sugar; too thick add more lemon juice.
Preheat oven to ... anise. Roll into knot. Bake at ... for 10 to 15 minutes or until light brown. Mix together and spoon over cookie; sprinkle on beads.
Beat eggs with ... ends to form knot. Bake at ... more milk if needed. Ice top of cookies and sprinkle with colored trimmets. Yield: approximately 7 dozen.
Blend beaten eggs ... tie in bow knots. Bake on ... remaining ingredients. Stir until well blended. If too thin, add more sugar. Too thick, add more lemon juice.
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