Taralluci Al Limone are traditional Italian lemon cookies.

Taralluci al Limone

A soft and tender Italian cookie, lemon flavored and topped with a lemony glaze.
Course Cookie
Cuisine Italian
Keyword Taralluci al Limone
Servings 24 cookies
Author Marisa


  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • generous pinch of salt
  • 3 large eggs
  • 3/4 cups granulated sugar
  • 2/3 cup canola oil vegetable or sunflower oil is also fine
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 1/2 cups icing sugar
  • 5 tablespoons lemon juice


  • Preheat oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In a medium sized 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, 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 should be soft and pliable at this time.
  • Cover with saran wrap and let the dough rest for 15 minutes. (this will make it easier to roll)
  • If the dough is still too soft, after the resting time, simply work in a little more flour, just enough to roll the taralluci.
  • Transfer the dough to a work surface.
  • Cut off pieces of dough, about the size of a golf ball and roll out into a log about a 1/2 inch wide and 6 inches long.
  • Twist the dough to form a loop inserting one end through the loop while forming a knot.
  • Place on 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 color with edges slightly brown.
  • 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 till glaze is completely set.


Keep stored in an airtight container.
Cookies freeze extremely well.