Sunday, May 19 2024

Taralli are traditional Sicilian sweets covered with lemon sugar icing, soft, fragrant and flavored with aniseed.

In Sicily we find them in all bakeries and cookie shops for the festivities of the dead, but it goes without saying that a cookie can be eaten whenever you want, if it is freshly baked!


A delicacy for every palate.

 

 

INGREDIENTS:

For the taralli dough:

  • 1 kg (about 4 1/4 cups) of all-purpose flour
  • 300 g (about 1 1/2 cups) of granulated sugar
  • 200 g (about 7/8 cup) of lard
  • 4 eggs
  • 1 tsp of baking powder for cakes
  • 10 g (about 2 teaspoons) of baking powder
  • 1 tablespoon of anise seeds
  • A few drops of anise extract
  • Milk, as needed
  • 1 lemon
  • A pinch of salt

For the glaze:

  • 500 g (about 4 cups) of powdered sugar
  • 1 lemon
  • 40 ml (about 2 2/3 tablespoons) of milk

 

METHOD:

Place sifted flour the baking powder, eggs, softened lard, sugar, lemon juice and grated zest, baking powder, anise seeds, a few drops of anise extract in a pastry board and knead.

Once the ingredients are well blended, add a pinch of salt and the milk until the dough is fairly smooth, soft and firm.

Cut out two sticks about 0.39 inches thick that you will wrap on themselves, cut every 5-6 inches, then close them into doughnuts.

Then lay the taralli on a baking sheet lined with parchment paper about 2 cm apart and place in a preheated oven at 350 F for about half an hour.

For the glaze

Beat the powdered sugar well with the milk and juice of three lemons. Brush the glaze on top of the taralli, which will then be placed back in the oven at 300 F.

After 5 minutes, take the taralli out of the oven and allow them to cool to room temperature before eating.

 

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