There are sweets that exist only one month a year, only in the heart of that Sicily far from the sea: these are the Sicilian taralli, the typical sweets of the Feast of the Dead.
Sicilian taralli cannot be ascribed to any category of sweets: they are not cookies, they are not pastries, they are not cupcakes.
They are precisely taralli.
Unique, gluttonous, hard on the outside and tender on the inside that know how to conquer with their sweetness and inimitable flavor.
In our Sicilian Lemon Tarallo, sugar and lemon come together to form a firm, sweet and fresh glaze that covers a crumbly, mouth-watering dough.
Makes about 8 taralli
2 cups of all purpose flour
1/3 cup of sugar
1//4 cup of milk
3 tbsp of butter at room temperature
lemon zest to taste
a pinch of salt
2 tsp of baking powder
For the glaze:
1 cup of superfine sugar
1/4 cup of water
lemon juice (optional)
lemon peel to taste
Put baking powder in a bowl, add 2 tbsp warm milk and mix with a teaspoon.
In a bowl pour the flour.
Make a well in the center and add the egg, sugar, softened butter, a pinch of salt, the grated rind of a lemon and the baking powder dissolved in the milk.
Gradually add the remaining milk.
Continue working for a few minutes on a floured pastry board.
The dough should be slightly soft, smooth and homogeneous.
Let it rest at room temperature 10 minutes.
Cut out balls of about 25g and form a string with each ball.
Twist the strings two at a time and close in the shape of a doughnut.
Place in preheated oven at 350 F for about 15 minutes.
Take out of the oven and let cool completely.
Prepare the glaze.
Place superfine sugar and water in a small saucepan.
Place on the stove until it reaches a temperature of 230 F.
If you do not have a kitchen thermometer, the frosting will be ready when taking a pinch of it between your thumb and forefinger forms a small thread.
Remove from the heat and pour into a bowl.
Add grated lemon peel and a few drops of lemon (optional) stir vigorously with a whisk until it begins to turn white.
Quickly toss the taralli in the icing (the icing tends to dry).
Arrange the cookies to dry on a wire rack or sheet of baking paper.
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