Comments on: Tarallucci al Limone: Italian Lemon Knot Cookies

By: Anna

Anna — Tue, 30 Dec 2025 05:18:51 +0000

I don’t know. This recipe did not work out for me. The dough was extremely “sticky and tacky” to the point I could barely make it into a cookie round and needed to flatten them out. I even tried freezing the second part of the dough, and it was still very difficult to handle/mold. The lemon did not come through, and the cookie was tasteless, without any sweetness, and the texture was more like a biscuit. I did not make the glaze to go overtop but still it should have had some sweetness & flavor. I used high-quality ingredients so very disappointed to have wasted them.

By: Marisa

Marisa — Thu, 04 Jan 2024 15:22:21 +0000

In reply to Sandi brandl. Thanks so much Sandi, and I'm happy to hear you enjoyed this recipe. It's always been a favourite at my house.

By: Sandi brandl

Sandi brandl — Mon, 25 Dec 2023 08:09:11 +0000

these cookies are fantastic, I chilled my dough hour before making them, delicious so easy I can’t thank you enough for sharing this recipe. Merry Christmas to you and your family 🌲🙏

By: Marisa

Marisa — Mon, 27 Nov 2023 15:26:34 +0000

In reply to Maria. Maria, it's a cream with 15% fat content, which is richer than milk. Heavy whipping cream usually has a 35% fat content. You can substitute with regular milk or even half and half if you can't find a 15% fat cream. Hope this helps.

By: Maria

Maria — Mon, 20 Nov 2023 14:30:55 +0000

In reply to jo reeves. what kind of creme is this? milk? heavy whipping creme? half and half? thanks