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Ingredients
For Taralli dough
- 4 cups flour (500 grams)
- 6 eggs at room temperature
- 1/2 tsp baking powder
- 1 tablespoon sugar
- 1 tsp salt
- 100 ml extra virgin olive oil (slightly less than 1/2 cup) a lighter oil can be used too
- 2 tablespoons sambuca/grappa/Marsala wine
For Glaze
- 3 cups confectioners sugar
- Juice of a lemon
Instructions
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Mix all the dry ingredients in a bowl. Whisk the eggs and sambuca.
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Using a stand-up mixer with the hook attachment start adding eggs to the dry mixture.
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At slow speed let it incorporate. Add the oil slowly. Scrape the sides of the bowl to mix properly and form a dough. You can work the dough in the mixer for about 15 minutes or move it up a work surface and knead for 15 minutes. This dough can be made directly on a work surface by hand.
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Cover the dough with plastic wrap and let it rest for 1 hour.
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Cut dough into four pieces. Roll logs about 3/4 inch thick. Cut in 8 inches pieces. Form a circle and pinch both ends to seal. (I made 17 taralli).
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Bring to a boil a large pot filled with water. Add taralli one at the time but don’t overcrowd. As the taralli float to the top remove and place on a cookie sheet lined with a kitchen towel to dry.
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Let them cool and then cut them starting at where you pinched to seal all the way around. Cut only 3/4 deep so the inner circle is still intact.
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Bake on a baking rack or a cookie sheet lined with parchment paper at 400 degrees Fahrenheit (205 Celsius)for 20 minutes. Lower oven to 325 degrees Fahrenheit (165 Celsius) and cook for an additional 20 minutes or until golden brown.
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Mix confectioners sugar and lemon juice to make a smooth thick glaze. If it’s too runny add more sugar. If it’s too thick add more lemon or water.
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Dip taralli in the glaze, let excess drip off. Place on a rack to dry.
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Once the glaze is dried enjoy the taralli. You can also eat them unglazed.
