One of the most famous and delicious Italian recipe.
These biscuits have a fantastic scent and aroma, as they are used for their realization: orange, lemon and anise.
The thing that will impress you most will be the scent that will be released at home during the cooking of the taralli.
Makes 36 cookies.
For the Dough:
- 4 extra-large eggs
- 1/2 cup extra-virgin olive oil
- 1 and 1/2 teaspoons anise extract
- 1 tablespoon anise seeds, ground
- 1/2 cup honey
- 4 to 4 and 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 tablespoons baking powder
For the Glaze:
- 1 and 1/2 cups confectioners’ sugar
- 3 to 4 tablespoons half-and-half or milk
Prepare the Dough:
Preheat the oven to 350°F.
Line 2 baking sheets with parchment paper and set aside.
Mix the eggs in a food processor or blend them in a stand mixer until fluffy.
Add the olive oil, anise extract, anise seeds, and honey and mix or blend the ingredients.
Combine 4 cups of the flour, salt, and baking powder in a bowl.
Slowly add the mixture to the food processor or mixer and process to form a soft dough; it should be the consistency of thick dough. If more flour is needed add it 1 tablespoon at a time.
Knead the dough on a work surface to smooth it out.
Divide the dough into 4 equal pieces and work with one at a time; keep the rest under damp paper towels.
Roll each piece into an 18-inch rope and cut eighteen 1-inch pieces from each dough rope.
Roll each of 2 pieces into an 8-inch rope.
Attach the two pieces at one end and twist them together.
Bring the 2 ends together and pinch them closed to make a small circle.
Place the taralli on the baking sheets, spacing them 1-inch apart.
Bake the taralli for 15 to 20 minutes or until nicely browned.
Prepare the Glaze:
While the taralli bake, in a bowl, combine the sugar and the half-and-half milk.
Remove the taralli from the baking sheets and, while they are still warm, dip the tops of each one in the confectioners’ sugar glaze and place on a cooling rack to dry completely.
Store in an airtight container.
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