Taralli Dolci Di Pasqua Food

ITALIAN EASTER COOKIES (TARALLI DOLCI DI PASQUA)

Steps:

• Preheat the oven to 350 degrees F. Adjust the racks to the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment and set aside.
• In a large bowl, whisk together the flour and baking powder. In a separate medium bowl, whisk together the eggs, sugar, butter, vanilla, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and stir with a rubber spatula to combine into a shaggy dough. Turn the mixture onto a lightly flour surface and knead 3 or 4 times to bring together into a smooth dough. Cut the dough into 12 equal pieces. Roll each piece into a 5 inch rope. Form each rope into a circle and place 6 cookies on each of the prepared baking sheets. Bake until the cookies are puffed and deep golden brown, about 10 to 15 minutes. Cool on the trays for 10 minutes before removing to a wire rack to cool completely.
• In a medium bowl, whisk together the powdered sugar, water, lemon juice and lemon zest until smooth. Spoon the glaze over the cooled cookies, and add sprinkles if desired. Allow the glaze to harden, and serve.

TARALLI DOLCI DI PASQUA

Steps:

• Preheat oven to 350 degrees and set racks in upper and lower thirds.
• For the dough, combine the flour and baking powder, stirring well to mix. Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture.
• Turn dough out on a floured surface and knead lightly to mix. Separate into 16 equal pieces. Roll each to an 8-inch rope, then into a circle. Place 5 or 6 on each pan.
• Bake the taralli about 30 to 40 minutes, or until well puffed and deep golden. Cool on racks.
• For the icing, combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of the cooled cookies. Sprinkle with multi-colored nonpareils, if desired.

TARALLI DOLCI DI PASQUA

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
• Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
• On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
• Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
• Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
• Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.