Sourdough Discard Italian Easter Cookies (Uncinetti)

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Embrace the vibrant zest of spring with our Italian Easter Cookies, featuring fermented lemon in the dough and lemon-infused icing. This recipe, enriched with sourdough discard, promises a delightful tanginess and a tender crumb, making each bite a celebration of lemony bliss.


cookie dough

  • 200 grams all purpose flour
  • 40 grams granulated sugar
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • About 1 tablespoon fermented lemon peel, rinsed and minced (or zest of one lemon)*
  • 1 large egg
  • 50 grams unsalted butter (melted and cooled)
  • 60 grams whole milk
  • 60 grams sourdough starter (thick, not watery)

Lemon glaze

  • 3/4 cups powdered / icing sugar
  • 1 teaspoon lemon juice
  • zest of 1 lemon*
  • 23 teaspoon milk (approximately)


  1. Preheat oven to 325°F. Line a large cookie sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, salt, and fermented lemon peel (or lemon zest) in a large bowl. Make a well in the middle of the dry ingredients and add the egg, butter, starter, and milk. With a fork, combine until a mixture of rough dough forms.
  3. Move it to a floured surface and gently knead to form a smooth dough.
  4. Divide pieces of the dough to form 5-6 inches (13-16 cm) ropes. Make sure the ropes are quite thin, then form them into a knot, roll, or twist.
  5. Place on the prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden.
  6. To make the glaze, add the sifted powdered sugar, lemon juice, zest, and milk to a small bowl and combine to your desired thickness (less or more milk as needed).
  7. Let cool completely, then cover with lemon glaze and sprinkles.


  • I like to add fresh lemon zest to the icing, but this makes the icing not last as long. For a longer-lasting icing, leave the lemon zest out.
  • To use fermented lemon peel in the dough, remove the pulp from the peel, rinse the peel well under cool water, then mince.