Prep 40 mins
Cook 15 mins
I'm posting this recipe for another Zaar chef. This Italian cookie is traditionally made around Easter time. Most Taralli cookies are made without yeast, however this recipe calls for yeast. I haven't made this recipe yet, put I plan on giving it a try soon. The recipe was printed in a cookbook titled "Official Little Italy Festival Town Cookbook" from Clinton, Indiana.
- 0.75 (1/3 ounce) package dry yeast
- 1⁄4 cup lukewarm water
- 1⁄2 teaspoon sugar
- 8 eggs, room temperature
- 1⁄2 cup corn oil
- 1⁄4 teaspoon salt
- 1 ounce whiskey
- 1⁄2 teaspoon anise extract (or pure vanilla extract)
- 5 cups flour
- 1 egg white
- 1 tablespoon lemon juice
- 1 1⁄2 cups confectioners' sugar
- In a large bowl, dissolve yeast in water and add sugar, blending well.
- Add eggs, corn oil, salt, whiskey and anise extract.
- Beat until well mixed.
- Add flour, a little at a time, mixing well until dough is soft but not sticky.
- Work dough with heel of hand until smooth.
- Do not add too much flour or dough will become stiff.
- Tear off pieces of dough, about the size of an egg.
- Roll each piece with hands into a rope and fashion in a doughnut shape.
- Plunge taralli, a few times into a large pot of rapid boiling water.
- Let rise to the top and cook for 1 minute.
- Remove with slotted spoon and let cool.
- Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
- Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
- Lower oven to 350°F and bake until lightly browned.
- Remove from oven and allow to cool.
- For icing, beat egg white until stiff.
- Add sugar, a little at a time, beating constantly.
- Add lemon juice.
- Blend and beat until consistency is right for spreading.
- Ice cookies with icing.