Lemon Cookies “Knot”

These delicious Italian biscuits are a snap to make. It has a bright lemon taste and aroma, a bizarre knot shape (by the way, tying these knots is quick, fun, and completely hassle-free), and is covered with simple icing sugar based on powdered sugar and lemon juice.

Cooking: 25 minutes

Servings: 10

Ingredients

For the dough:

Egg – 1 pc.
Sugar – 80 g
Sunflower oil – 50 g
Salt – 1 pinch
Lemon zest – 0.3 tablespoon
Lemon juice – 0.5 tablespoon
Baking powder – 4 g
Flour – 200 g

For glaze:

Powdered sugar – 60 g
Lemon juice – 2 tablespoon

Instructions

Break an egg into a bowl, add sugar and salt. Using a mixer on high speed, beat the egg, sugar, and salt until firm, light foam. Pour in sunflower oil, beat again for a couple of seconds. Add lemon zest and 0.5 tablespoon. tablespoons of lemon juice. Stir. Combine flour with baking powder and sift into a bowl of liquid dough base. Knead the dough with a spoon.
Then put your hand into a ball, put it in a bag and let the dough lie in the refrigerator for 20-30 minutes. After the indicated time, divide the dough into 10 parts. Take one piece of dough and roll out a flagellum about 16 cm long on a floured table.
Tie this flagellum into a knot. This way, shape the rest of the cookies and place them on a baking sheet lined with baking parchment. Bake the lemon cookies in a preheated 180-degree oven for 15-18 minutes. Transfer the finished cookies to a wire rack, let them cool.
While the cookies are cooling, prepare the icing. To do this, pour the icing sugar into a bowl and pour in the lemon juice. Stir in the icing sugar and lemon juice until smooth. Spread the icing over the cooled lemon cookies and let the frosting dry. In total, 10 cookies are quite large.

Lemon cookies “Knot” are ready.
Bon Appetit!

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