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Traditional Cookie from Italy


Yum! Flavored with vanilla and almond extracts. These cookies are tied in loose knots and baked, then frosted with tinted icing.

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Rate this recipe 4.5/5 (31 Votes)


  • 1/2 cup butter, melted
  • 3/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 3 3/4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 4 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons milk
  • 3 drops red food coloring (optional)


Adapted from


Step 1

Preheat oven to 350°F (175°C). Grease cookie

In a large bowl, cream together 1/2 cup butter and white sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and
oil. Combine the flour and baking powder, stir into the wet mixture.
Roll dough into 1 inch balls.

On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.

Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing*.

To make the icing, cream together the confectioners’ sugar, 1/2 cup
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat
in 3 tablespoons milk, one tablespoon at a time, then stir in the
food coloring if desired.

*You may need to heat the glaze a little for easier dipping. Enjoy!

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