Thursday, June 20 2024

“Occhi di Santa Lucia” are small glazed taralli that, in Apulian tradition, are prepared for the feast of Santa Lucia on December 13.

However, you can now easily find them during the rest of the year as well.

The recipe is very simple, requiring few ingredients; the important thing is to be generous with the final glaze, which must completely cover the taralli, making them all nice and white.

The frosting is called “sclepp,” and sometimes these treats are also called “taralli scleppati” or “scileppati.”

That frosting really makes them very inviting, and they are actually delicious!”




For the taralli:

  • 8 cups of all purpose flour
  • 1 cup of white wine
  • 13 tbps of extra virgin olive oil
  • a pinch of anise powder (or cinnamon)


For the glaze:

  • 1 egg white
  • 1+ 3/4 cups of powdered sugar
  • 1 tbsp of lemon juice



Mix the flour with oil, wine, anise (or another flavor); from this mixture, form small cylinders as thick as a finger and about 7 cm long (2.75 inches); close them in a ring shape and place them on a baking sheet lined with parchment paper, spaced slightly apart.

Bake them at 170°C (about 340°F) for approximately 20 minutes.

Meanwhile, prepare the icing: in a bowl, pour the sugar, egg white, and lemon juice and vigorously mix until the sugar has completely dissolved and there are no lumps.

Once the taralli are baked, let them cool for a bit and then completely immerse them in the icing. Then place them on a rack and let them dry thoroughly.

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