These Sicilian glazed taralli are flippantly candy cookies with a crisp exterior and tender inside. Completed with a vivid lemon glaze, they’re a lovely conventional deal with to get pleasure from 12 months spherical.
These Sicilian glazed taralli are a nostalgic vacation cookie that seems in lots of Sicilian properties from early November by means of Christmas. They’re typically made for All Souls’ Day on November 2, and an analogous variation referred to as occhi di Santa Lucia is tied to the Santa Lucia feast on December 13. In case you get pleasure from conventional variations of this recipe, attempt my basic taralli.
What makes these glazed taralli so particular is their texture. They bake up flippantly golden and crisp on the skin but keep softer while you break them open, as a result of they’re on the drier aspect they make the right dipping cookie, and the candy lemon glaze offers them that unmistakable Sicilian end. My mother-in-law made them each Christmas, and so they had been at all times the primary to vanish.
Why You’ll Love Sicilian Lemon Taralli
- The brilliant lemon glaze and conventional form make these smooth glazed Italian taralli a lovely cookie for All Souls’ Day, the Santa Lucia celebration, or any vacation gathering.
- They’re simply as great on a vacation cookie tray as they’re with a glass of dessert wine or just loved with a day espresso.
Ingredient Notes
- All function flour: Offers the construction for the dough.
- Salt: Only a pinch to stability the sweetness.
- Baking powder and baking soda: Give the cookies a lightweight elevate and assist create that smooth inside.
- Granulated sugar: Sweetens the dough.
- Butter: Softened butter provides richness and helps create a young crumb.
- Egg: For construction and binding.
- Milk: Complete or 2 %, at room temperature to assist the dough come collectively easily.
- Lemon juice and zest: Provides the taralli their vivid citrus taste.
- Glaze: Powdered sugar, lemon juice or vanilla, and a splash of milk or cream to combine right into a clean, shiny glaze.
How one can Make Sicilian Glazed Taralli
In a mixing bowl or meals processor, whisk collectively the flour, salt, baking powder and baking soda. Begin to kind the dough by including the sugar, softened butter, egg, milk, lemon juice, lemon zest and vanilla.
Combine simply till the dough begins to come back collectively, then flip it onto a flippantly floured floor and gently knead right into a smooth, clean dough. Wrap the dough in plastic wrap and refrigerate it for about half-hour. This helps the cookies preserve their form.
Break off items of dough and roll every one right into a rope. Fold the rope in half, twist it right into a braid, then deliver the ends collectively to kind a hoop. Press the ends flippantly with a contact of water in order that they keep sealed throughout baking.
Place the formed taralli on a parchment-lined baking sheet and bake till flippantly golden. Allow them to relaxation on the baking sheet for 10 minutes, then switch to a wire rack to chill utterly.
Dip the highest of every cooled Sicilian taralli into the lemon glaze, or drizzle it on in the event you want a lighter end. Let the glaze set earlier than serving.
recipe ideas
- Chill the dough: The brief relaxation within the fridge helps the dough agency up so the taralli preserve their form whereas baking.
- Flour your floor flippantly: An excessive amount of flour could make the dough dry. Only a mild dusting is sufficient for rolling and shaping.
- Intention for evenly sized ropes: Attempt to roll every rope to the identical thickness in order that they bake evenly and switch a lightweight golden shade collectively.
- Seal the ends effectively: A tiny dab of water helps the ends keep collectively so the rings don’t open within the oven.
- Modify the glaze: Add a bit of extra milk to skinny it or a contact extra powdered sugar to thicken it till it’s clean and shiny.
- Additional taste: A teaspoon of fennel seeds may be added to the dough in the event you like a standard fragrant contact.
Variations
- Sicilian anise lemon taralli: A small splash of anise extract or a number of crushed anise seeds offers the cookies a basic southern Italian taste.
- Orange zest: Swap the lemon zest for orange zest for a sweeter, barely floral citrus be aware.
- Plain (no glaze): Skip the glaze for a easy cookie much like basic Sicilian taralli. They’re good for dipping into espresso or candy wine.
- In search of the boiled then baked model? Strive my softer Easter taralli for that conventional texture.
Delicately glazed and delilcious, these Sicilian taralli are good for sharing or gifting. In case you attempt them, I’d like to know the way they turned out in your kitchen.
- 2⅓ cups +1 tablespoon all function flour
- 1 pinch salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 7 tablespoons granulated sugar
- 4¼ tablespoons butter (softened)
- 1 giant egg (room temperature)
- ¼ cup milk (complete or 2%) room temperature
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½-1 teaspoon vanilla extract
LEMON / VANILLA GLAZE
- 1 cup powdered sugar (sifted)
- 1 tablespoon lemon juice or 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (kind of if wanted)
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In a mxing bowl or meals processor, whisk collectively the flour, salt, baking powder and baking soda, then add the sugar, butter, egg, milk, lemon juice, lemon zest and vanilla, combine till the dough is sort of mixed. Then transfer to a flippantly floured flat floor and gently knead to kind a smooth not sticky dough. (If the dough is just too dry then add a bit extra milk, if too moist a bit extra flour).
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Wrap the dough in plastic wrap and refrigerate for half-hour.
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Pre-heat the oven to 350F/180C. Line a baking sheet with parchment paper.
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Break off items of the dough to kind ropes 11 inches / 28 cm lengthy about 1.5 ounces / 43-45 grams, fold in half (with out slicing), twist collectively to kind a braid, then deliver the ends collectively and seal with a little bit of water so it would not open when baking. Place the taralli on the ready baking sheet.
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Bake for about quarter-hour or till golden. Let sit 10 minutes on the baking sheet then transfer to a wire rack to chill utterly earlier than dipping the highest of the taralli within the glaze (or drizzling if most well-liked). Take pleasure in!
How one can retailer the Glazed Taralli?
Maintain them in an hermetic container at room temperature. They keep contemporary for about 4 to five days. As soon as the glaze has totally set, freeze the cookies in a single layer, then switch to a container. They preserve effectively for about 2 months. Thaw at room temperature.
Energy: 202kcal | Carbohydrates: 36g | Protein: 3g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 27mg | Sodium: 67mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg | Phosphorus: 54mg
recipe FAQs
Sure, you’ll be able to put together the dough, wrap it effectively and refrigerate it for as much as 24 hours. Let it heat barely at room temperature earlier than shaping.
This often occurs when an excessive amount of flour is added throughout shaping. Flippantly flour your floor and palms to maintain the dough smooth.
The ends might not have been sealed tightly. Press them collectively firmly and use a small dab of water to assist them adhere.
Maintain them in an hermetic container at room temperature. They keep contemporary for about 4 to five days.
Completely. As soon as the glaze has totally set, freeze the cookies in a single layer, then switch to a container. They preserve effectively for about 2 months. Thaw at room temperature.
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