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  • Writer's pictureMichelle Iannelli-Rubin

Tarallucci al Limone: Italian Lemon Drops, Lemon Knots, Wedding Knots or Anginetti

Updated: Nov 26, 2020

Got lemons? Tarallucci al limone are traditional Italian lemon knot cookies from southern Italy. They are my favorite!

These iced Italian lemon cookies are sometimes called lemons drops, lemon knots, wedding knots or aginetti. The name of them vary depending on where your family comes from. The cookie itself is not so sweet, it has a nice moist crumb with a frosting that gives you a more intense lemon flavor! My family of origin is from Campania Italy, specifically Naples and having fresh organic lemons on hand from my Limoncello night earlier in the week, these were a great go to. My mom would make sure to bring me some of these from the bakery in Brooklyn, if I wasn't able to get them myself. They are delicious, and never last long in our house. These cookies are popular at weddings as they symbolize two people “tying the knot” in holy matrimony. Today you will find them mostly at holidays and family gatherings. You’ll also find other shapes, such as the twist or a single ring form. There are many different ways to make them, but I found this recipe to be a great combo of a few different versions I researched.



  • 3 1/2 cups all purpose flour

  • 2 teaspoons baking powder

  • generous pinch of salt

  • 3 large eggs

  • 3/4 cups granulated sugar

  • 1/2 cup canola oil

  • 1/4 cup cream

  • 1 teaspoon pure vanilla extract

  • 2 ½ tablespoons lemon zest

  • 2 tablespoons lemon juice


  • 2 1/2 cups icing sugar

  • 5 tablespoons lemon juice


  • Preheat oven to 350 degrees F.

  • Line 3 baking sheets with parchment paper.

  • In a medium bowl, whisk together the flour, baking powder and salt and set aside.

  • With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.

  • Add the oil, cream, vanilla extract, the lemon zest, lemon juice and mix until combined.

  • Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.

  • The dough will be soft and tacky but still easy to work with.

  • Transfer the dough to a work surface.

  • Cut off pieces of dough, slightly smaller than a golf ball and roll out into a log about a 1/2 inch wide and 7 inches long.

  • I start rolling the dough between the palm of my hands while keeping my hands lightly dusted with flour. And then finished rolling the dough out to 7 inches on a work surface.

  • Twist the dough to form a loop inserting one end through the loop while forming a knot.

  • Place on the prepared cookie sheet;

  • Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.

  • I was able to fit 12 onto each pan.

  • Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in colour with lightly browned edges.

  • Let cool on wire rack.


  • In a medium size bowl, whisk together the icing sugar and lemon juice.

  • Transfer the lemon glaze to a smaller bowl for easy dipping.

  • Dip cookies one at at time in lemon glaze, letting excess glaze drip off.

  • Place cookies on cookie rack with parchment paper under to catch the drip. Glaze will take a few minutes to set.


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