Taralli

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
  • Cookie
  • 0.75
    (1/3 ounce) package dry yeast
  • 14
    cup lukewarm water
  • 12
    teaspoon sugar
  • 8
    eggs, room temperature
  • 12
    cup corn oil
  • 14
    teaspoon salt
  • 1
    ounce whiskey
  • 12
    teaspoon anise extract (or pure vanilla extract)
  • 5
    cups flour
  • Lemon icing
  • 1
    egg white
  • 1
    tablespoon lemon juice
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DIRECTIONS

  • 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.
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