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ByRosemary
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These Easter Taralli are slightly sweet. They have a light bready texture with are covered in a simple glaze. Boiled then baked they are an Italian Easter tradition.
There are basically 2 types of taralli, sweet and savory. This sweet recipe is easy to make and perfect anytime of the day. Taralli are very popular and available throughout Italy, they are mainly produced in the south, in Puglia and Campania.These Taralli are made mostly at Easter time and are originally from Puglia.
Table of Contents
Recipe Ingredients
- Eggs – large
- Sugar – granulated
- Grappa – or pure grape juice
- Baking Soda
- Salt
- Vegetable Oil – I use corn or sunflower
- Flour – all purpose (with at least 11% protein)
Glaze Ingredients
- Powered / Icing sugar
- Lemon juice, water or milk
How to make Easter Taralli
In the mixing bowl add the eggs, sugar, grappa and baking soda, beat on medium speed until light, about 5 minutes.
Add the oil and combine, then add the salt and flour a little at a time, beating between additions.
Knead the dough until smooth and soft.
Move the dough to a flat surface and knead 3 times to form a ball. Cover with a tea towel and let rest 30 minutes.
Cut into small pieces and roll into ropes about 6 inches long and a little thick, form into circles, making sure to seal the ends well, leaving a large hole. Place on a clean tea towel.
Drop 2-3 circles (making sure the whole is still quite large) into a pot of boiling water, stirring to make sure they don’t stick to the bottom of the pot. Once they rise to the top, remove with a slotted spoon and place on the clean towel and let cool.
Cut around the edge of the circle but not through. Place on a parchment paper lined cookie sheet.
Bake in a pre-heated 400F (200C) oven for approximately 15 minutes, lower the oven to 300F (150C) and continue to bake for approximately 15-20 minutes or until lightly golden. The cookies bake up very light.
Let cool completely then cover or dip in the glaze. Sprinkle with sprinkles and serve.
If you prefer to not dip them in glaze then add a little more sugar to make up for the sweetness of the glaze.
How to store Taralli
Store the cooled glazed taralli in an airtight container at room temperature, they will keep for 2-3 days. They can also be frozen in a freezer safe bag or container for up to 2 months.
I hope you enjoy these Easter Taralli and a Happy Easter to everyone!
More Easter Recipes to try
- Traditional Italian Easter Bread
- Italian Easter Cookies – Uncinetti
- Easy Italian Easter Bread
Easter Taralli
Rosemary Molloy
These Easter Taralli are slightly sweet. They have a light bready texture with a simple glaze. Boiled then baked they are an Italian Easter tradition.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert
Cuisine Italian
Servings 10 cookies
Calories 192 kcal
Print Recipe Pin Recipe
Ingredients
- 3 large eggs
- 1 tablespoon granulated sugar*
- 1 tablespoon grappa (or good quality pure grape juice)
- ¼ teaspoon baking soda
- ¼ cup vegetable oil (I use corn or sunflower oil) (50 grams)
- ¼ teaspoon salt
- 2 cups all purpose flour
*If you want to leave out the glaze then add 2-3 tablespoons of granulated sugar.
FOR THE GLAZE
- 1½ cups powdered/icing sugar (sifted)
- 1-2 tablespoons lemon juice/ water or milk (enough for desired thickness)
Instructions
In the mixing bowl add the eggs, sugar, grappa and baking soda, beat on medium speed until light, about 5 minutes. Add the oil and combine, then add the salt and flour a little at a time, beating between additions. Knead the dough until smooth and soft.
Move the dough to a flat surface and knead 3 times to form a ball. Cover with a tea towel and let rest 30 minutes.
Cut into small pieces and roll into ropes about 6 inches long and a little thick, form into circles, wet the ends to help them seal well, leaving a large hole. Place on a clean tea towel. In a large pot add water and bring to a boil.
Drop 2-3 circles (making sure the whole is still quite large) into a pot of boiling water, stirring to make sure they don’t stick to the bottom of the pot. Once they rise to the top, remove with a slotted spoon and place on the clean towel and let cool.
Pre-heat oven to 400F (200C). Line 1-2 cookie sheets with parchment paper.
Cut around the middle of the edge of the circle, in but not through (see photo). Place on the prepared cookie sheets.
Bake in pre-heated oven for approximately 15 minutes, lower the oven temperature to 300F (150C) and continue to bake for approximately 15-20 minutes or until lightly golden. The cookies bake up very light.
Move the cookies to a wire rack to cool completely then cover or dip in the glaze. Sprinkle with sprinkles and serve. Enjoy!
FOR THE GLAZE
In a small/medium bowl whisk together the sifted powdered sugar and liquid until smooth and it has reached the desired thickness.
Notes
Store the cooled glazed taralli in an airtight container at room temperature, they will keep for 2-3 days. They can also be frozen in a freezer safe bag or container for up to 2 months.
Nutrition
Calories: 192kcal | Carbohydrates: 39g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 108mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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