Italian Love Knots (Taralli)

December 03 00:00 2002 Print This Article
Italian Love Knots (Taralli)

Makes 36 Cookies

These classic Italian biscuits can be shaped into an s, a knot, or a twist. I love to eat these plain, but you can top them with confectioners’ icing


  • 1/2 pound butter, softened
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups flour
  • 2 teaspoons baking powder


  1. Preheat oven to 350 degrees F.
  2. In an electric mixer, cream butter and sugar until light. Add oil, eggs, and vanilla. Mix well.
  3. On low speed, add 2 cups of flour and baking powder. Mix just until blended. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 cup of flour. Knead until the dough is soft but not sticky. Cover with plastic wrap and let dough rest at room temperature 15 to 20 minutes.
  4. Break off pieces of dough and roll on a lightly floured surface into small snakes, about 1/2 inch wide by 4 inches long. Twist or knot dough pieces, or shape into an s. Place on a parchment-lined cookie sheet, spacing each 2 inches apart.
  5. Bake 10 to 12 minutes or until edges begin to brown.
  6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely.
  7. Frost, if desired, with confectioners icing. Store cookies in an airtight container.

Source: Sweet Maria’s Cookie Jar

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