Name: Grandma Papaleo’s Lemon Knots
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 Dozen Cookies
Ingredients: For the Dough; 1 cup (8 ounces) unsalted butter; 1 cup granulated sugar; 5 large eggs; 2 teaspoons Mary DiSomma’s Cognac Barrel-Aged Madagascar Pure Vanilla Extract; ¼ cup fresh lemon juice; ¼ cup fresh orange juice; Zest of 2 lemons; Zest of 1 orange; 6 cups all-purpose flour; 1 tablespoon plus 1 teaspoon baking powder; ⅛ teaspoon salt; 5 cups confectioners' sugar; 3 tablespoons water; 3 tablespoons lemon juice

Sweets

Grandma Papaleo’s Lemon Knots

Author: Mary DiSomma

My Grandma Papaleo was born in Trivigno, Italy, and came to the United States with her mother and brother in the 1920s. She was about seven years old when they settled in Melrose Park, Illinois, where my grandfather was already running a grocery store. Family lore says Grandma Papaleo was an incredible baker. She died before I was born, so when my Aunt Millie gave me her recipe for Italian lemon knot cookies, I felt like I had a special connection to her.

I got a good laugh when I read the original recipe too—the quantities it called for were enormous! Five pounds of flour, 14 eggs… maybe I inherited my love of sharing cookies from her. The directions said, "Mix everything together. Let stand for half an hour. Bake at 350 degrees for about 12 to 15 minutes. Good luck." Don’t worry—I’ll give you a little bit more direction than that!

Ingredient Tips

Some people do a twist instead of a knot. Others tuck the ends under for a tighter look. Personally, I like a loose knot. Either way, they bake up beautifully and taste the same: tender, citrusy, and lightly sweet.

Preparation + Preservation Tips

I do it the way my Aunt Millie taught me. Here are a few of my best tips and tricks!

Grandma Papaleo’s method, handed down to me through my Aunt Millie, was simple. But I’ve also learned a few tricks over the years that make it easier to get consistent shapes!

Start with a tablespoon‑sized piece of dough.
Roll it into a 4‑inch rope using your palms on a floured surface.
Gently curve one end into a circle, then tuck the other end up or down. That’s your knot!

Using your fingers or a fork if you like, dip the top of each baked cookie into the dish of icing (after they are completely cooled, of course!). Flip the cookie back over and leave it on a cooling rack or sheet of waxed paper to let the icing set. Voila! You’ve got the perfect finish to make your cookies memorable.

You can absolutely use the same lemon glaze on other cookies. This citrusy icing also works great on biscotti, tea cakes, or simple butter cookies when you want a bright, fresh finish. Once you try it, you might have some other good ideas too. Don’t be afraid to have some fun with it!

Extra Tips

Knot cookies aren’t just fun to make. They also carry meaning inside their unique shape! For many of us, the knot shape symbolizes connection, unity, and continuity. When you form the cookie, the “knot” folds back onto itself, just like family history twists through the generations. Whenever I make this recipe, I think about my Grandma Papaleo’s hands shaping the dough. It feels like tying another ribbon into our family’s story.

Oh yes—and it’s so much fun to experiment with different flavors! Lemon is the classic (and my personal favorite), but Italian knot cookies can take on all sorts of flavors depending on the occasion. I also have a recipe for vanilla knot cookies, which are a little more delicate and subtly sweet—perfect with coffee or tea. Some families make anise-flavored knot cookies, and the anise really gives them an old-world Italian bakery taste. Other recipes use almond extract or even a touch of orange—the possibilities are endless! That’s the beauty of these cookies. They’re simple, but they leave plenty of room for personality and tradition to shine through.

Grandma DiSomma’s Italian Vanilla Knot Cookies➝

“Tarallucci al limone” is Italian for "lemon knot cookies,” but this is one of those desserts that goes by other names, too! Depending on where you grew up (or who was baking), you might hear these cookies called a few different things. Many Italian-American families call them anginetti, Italian knot cookies, or simply Italian lemon cookies. Of course every family recipe will be a little bit different, but they all share that same soft, tender texture and bright citrus flavor that makes them so special. A lemon cookie by any other name would taste just as sweet if you ask me.

Yes! Lemon knot cookies are a traditional Italian dessert. They’re similar to other Italian bakery lemon cookies. In the US, you might hear them called Italian knot cookies or simply Italian lemon cookies. Their knot-like shape and citrusy zing make them a favorite in Italian‑American households, especially around holidays or special family dinners. These soft cookies are perfect for the holidays or anytime you’re craving a bright, citrusy sweet.

I was lucky enough to inherit recipes from both sides of my family. My love for cooking together with my mom and my aunts grew into this website and all the recipes you can find here today. Here are a few more of my favorite family recipes—some of the ones that started it all. I hope you end up loving them as much as I do.

Grandma Vivardo’s Italian Easter Cookies➝

Grandma DiSomma’s Italian Vanilla Knot Cookies➝

Grandma Vivardo's Favorite Cherry Pistachio Biscotti➝

Mom’s Sweet Ricotta Pie➝