Calabrian Love Knot Cookies

[Photographs and original illustrations: Cakespy]

It's not hard to see why these cookies are a time-honored tradition. They're simple to make, but the pleasure that they provide is tenfold: like a slightly drier and less sweet version of a sugar cookie, they taste delectable when dipped in strong coffee.

Calabrian Love Knot Cookies

About This Recipe

Yield:makes 24 cookies
Active time:15 minutes
Total time:45 minutes
Special equipment:Large cookie sheet, parchment paper
This recipe appears in: Cakespy: Calabrian Love Knot Cookies


  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/8 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/8 cup milk
  • 1/2 tablespoon almond extract
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour (I used 1/4 cup wheat flour as part of this)
  • Optional almond sugar frosting:
  • 1/4 cup heavy cream
  • 1/2 teaspoon almond extract
  • 1/2 cup confectioners' sugar


  1. 1

    Preheat the oven to 350°F. Either grease baking sheets or lay out some parchment paper. Set aside.

  2. 2

    Beat together the eggs, oil, granulated sugar, and salt in a large mixing bowl until smooth. Stir in the milk, almond extract, baking powder, and enough flour so that the dough becomes stiff.

  3. 3

    Knead the dough either by hand or with a dough hook in a mixer until smooth. Pinch off about 1 tablespoon worth of dough for each cookie; roll into a rope and then twist into a pretzel shape, simple knot, or the letters of the name of your significant other. Place cookies on the prepared baking sheet.

  4. 4

    Bake until lightly browned, about 10 minutes. Transfer the cookies on to a wire rack to cool.

  5. 5

    If you're making them with frosting, go ahead and whisk the cream and almond extract together in a small mixing bowl. Beat in the confectioners' sugar bit by bit until it is smooth and of your desired consistency. Drizzle over the cooled cookies.

  6. 6

    Either way, store in an airtight container. These cookies keep beautifully when frozen.


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