Ingredients
Instructions
- Prepare the doughIn a large bowl, whisk together the eggs and sugar until pale and slightly thick. Add the oil, milk, anise extract, citrus zest, and salt. Mix well.
- Add dry ingredientsGradually add the flour and baking powder, mixing until a soft but workable dough forms. The dough should be smooth, not sticky.
- ShapePinch off small pieces of dough and roll into ropes about 6–7 inches long. Form into knots, rings, twists, or figure-eight shapes.
- BakePlace cookies on parchment-lined baking sheets. Bake at 350°F (175°C) for 18–22 minutes, until set and lightly golden on the bottom (tops should remain pale).
- Cool completelyTransfer cookies to a wire rack and allow to cool fully before glazing.
- Glaze and decorateWhisk powdered sugar with milk or lemon juice until smooth. Dip the tops of the cookies into the glaze, then immediately add sprinkles. Let glaze set before storing.
Notes
Anise or Lemon? Choose Your Flavor: Traditionally, Uncinetti are flavored with anise extract or lemon zest, and sometimes both.
Anise gives a warm, slightly spicy, licorice-like flavor loved in many Southern Italian sweets.
Lemon offers a fresh, bright taste that pairs beautifully with the light sugar glaze.
Don’t Overmix the Dough: The dough should be soft and slightly sticky, more like a thick batter than traditional cookie dough. Overmixing can make the cookies tough or dry.
Let the dough rest for 10–15 minutes before shaping if it feels too sticky to handle. Shape: Common shapes include rings, braids, figure-eight, knots, or small rounds Lightly flour your hands to make shaping easier but avoid adding too much flour or the cookies will dry out. The Glaze Goes on Warm Cookies: The simple sugar glaze (usually powdered sugar + milk or lemon juice) should go on warm or just cooled cookies. This helps it soak in slightly and set beautifully.
Let the dough rest for 10–15 minutes before shaping if it feels too sticky to handle. Shape: Common shapes include rings, braids, figure-eight, knots, or small rounds Lightly flour your hands to make shaping easier but avoid adding too much flour or the cookies will dry out. The Glaze Goes on Warm Cookies: The simple sugar glaze (usually powdered sugar + milk or lemon juice) should go on warm or just cooled cookies. This helps it soak in slightly and set beautifully.