Tender almond-scented dough knots with sliced almonds and a light sugar glaze, an Italian-style home adaptation.
Almond Knot Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 167 minutes: 40 hands-on, 35 chilling or resting, 32 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowls and flexible spatula
- Hand mixer or stand mixer with paddle
- Clean work surface for rolling ropes
- Two 13 × 18-inch metal baking sheets
- Baking parchment and wire cooling racks
Tender almond-scented dough knots with sliced almonds and a light sugar glaze, an Italian-style home adaptation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare ingredients
- 1Prepare ingredientsWhisk the 270 g all-purpose flour, 24 g almond flour, baking powder and salt in a bowl, breaking up any almond flour lumps. Measure the softened butter, granulated sugar, eggs, milk and almond extract separately for mixing. Reserve the 23 g sliced almonds for pressing onto the shaped knots; keep the 60 g powdered sugar and 10 g water separate for the glaze.
Make a rollable dough
- 2Make a rollable doughBeat butter and granulated sugar just until creamy. Beat in eggs one at a time, then milk and almond extract. Fold in the flour mixture to make a soft cohesive dough; bring together with only a few gentle folds. Do not add unmeasured flour; the dough will firm as it chills.
Chill and tie
- 3Chill and tieCover and refrigerate for 30 minutes, then allow 5 minutes covered at room temperature to become flexible; both are included in the 35-minute rest block. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide dough into 24 equal pieces, about 26 g each before topping. On a clean unfloured surface, roll each into a smooth 5-inch rope about 1/2 inch thick. Cross the ends to make a loose loop, pass one end through once to form an overhand knot, then tuck the short ends underneath. Keep the central crossing relaxed rather than pulling tight.
Arrange and bake
- 4Arrange and bakePlace 12 knots on each of two parchment-lined 13 × 18-inch baking sheets, at least 2 inches apart. Distribute the 23 g sliced almonds over the knots, pressing gently onto the upper curves without sealing the openings. Bake one tray at a time on the middle rack for 14-16 minutes per tray, allowing 32 minutes for both batches. Keep the second tray refrigerated until baking. The crossings should be set with no wet seam and the bases lightly golden; for cocoa knots judge by set surfaces rather than darkening. Rest 5 minutes on each tray before moving to a rack.
Cool and finish
- 5Cool and finishCool for 30 minutes after the final tray, including its 5-minute tray rest. Whisk glaze sugar with 10 g water. Spoon a thin translucent glaze over the cold knots, allowing almond slices and rope crossings to remain visible. Let set on parchment for 30 minutes. Cooling and glaze setting together account for the listed 60 minutes.
Chef’s Science & Pro Tips
Ingredient science
A modest almond-flour proportion keeps the dough flexible enough for a knot.
Technique & texture
Tie loosely so the crossing can expand without cracking.
Finishing & serving
Press almond slices onto the curves before baking and glaze only after cooling.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Keep fully cooled finished knots airtight in a cool dry place; separate glazed layers with parchment, or use one layer for honey glaze. |
| Refrigerator | Up to 5 days | Refrigerate airtight if the room is warm; condensation can soften the glaze. Count storage from baking day. |
| Freezer | Up to 1 month | Freeze cooled baked knots before glazing or dusting, tightly sealed with parchment between layers. |
| Raw dough | Up to 24 hours refrigerated | Wrap dough airtight and refrigerate promptly; allow only a brief covered softening before rolling if needed. |
| Thawing and finishing | After thawing | Thaw baked undecorated knots covered at room temperature, then apply the measured finish. Do not warm glazed knots in the oven. |
Notes
- A modest almond-flour proportion keeps the dough flexible enough for a knot. Tie loosely so the crossing can expand without cracking. Press almond slices onto the curves before baking and glaze only after cooling. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are these intorchiate pugliesi?
No. Those are a different braided biscuit tradition; this is a butter-and-egg home dough tied as a single knot.
Why not use all almond flour?
The wheat flour provides the structure and flexibility needed for rolling a rope.
Should the glaze hide the almonds?
No. Apply the measured thin glaze so sliced almonds and knot crossings stay visible.
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