Lemon-zest and crushed-anise dough knots with a thin lemon glaze, an Italian-style home adaptation.
Lemon Anise 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
- Fine citrus grater
- Mortar and pestle
Lemon-zest and crushed-anise dough knots with a thin lemon 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 ingredientsFinely crush the 2 g culinary anise seeds with a mortar and pestle; use anise seeds rather than star anise. Rub the 6 g finely grated lemon zest into the 100 g granulated sugar until fragrant. In another bowl, whisk the flour, baking powder, salt and crushed anise. Measure the softened butter, eggs and milk separately, and reserve the 60 g powdered sugar and 10 g lemon juice for the glaze.
Make a rollable dough
- 2Make a rollable doughBeat butter with lemon sugar until creamy. Beat in eggs one at a time, then milk. Fold in the flour-anise mixture and gently gather into a cohesive dough without prolonged kneading. 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. 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 the measured lemon juice. Spoon a thin ivory glaze over the cold upper curves, leaving the knot opening clear. 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
Finely crushed seeds release flavor and prevent hard whole-seed pockets.
Technique & texture
Use lemon zest in dough and reserve juice for the glaze.
Finishing & serving
Keep the loop loose enough to remain legible after the dough rises.
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
- Finely crushed seeds release flavor and prevent hard whole-seed pockets. Use lemon zest in dough and reserve juice for the glaze. Keep the loop loose enough to remain legible after the dough rises. 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
Can I use star anise instead?
This formula specifies anise seeds; star anise has a different strength and texture and is not a direct replacement.
Are these boiled taralli?
No. These butter-and-egg knots go directly into the oven; no boiling or regional taralli identity is claimed.
Will the lemon-anise flavor be strongly licorice-like?
The measured crushed seeds provide a gentle anise note alongside lemon; do not add concentrated anise oil.
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