Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy.
Puglia region in particular. They are often called simply Taralli Dolci Pugliesi.
They are most famous in their savory version, which traditionally includes anise seeds.
But there are a lot of variations: with black pepper, oregano, even with tomato sauce that gives them a kind of pizza taste.
But since Easter is right around the corner, I’d like to share with you this special version of sweet taralli or Taralli Dolci Pugliesi or Taralli di Pasqua – which literally means Easter Taralli.
Like their savory cousins they are crunchy on the outside.
When just out of the oven the inside is soft and it gets pleasantly crumbly as they cool.
We’re also going to apply to them some extra magic.
Instead of going with anise seeds, we gonna make lemon taralli with DELICIOUS lemon glaze.
But of course you can go with anise flavor if you prefer. Just add a few tablespoons of anisette extract, sambuca or anisette liquor.
Italian Easter Cookies - Taralli Di Pasqua
For cookie dough
For the glaze
- ½ cup confectioners sugar some more if needed
- 1 egg white (optional, see notes)
- ½ lemon juice
- In a mixing bowl beat egg with sugar until sugar has almost dissolved.
Add sifted flour, baking powder, extra virgin olive oil (or a mix of extra virgin olive oil and vegetable oil), salt.Grate lemon zest and mix it in the dough as well.
- Once the dough comes together in the bowl transfer it to a work surface and knead with your hands until the dough is soft and smooth. You can use a stand mixer with a dough hook but that’s almost unnecessary as the dough is soft and really easy to work with.Cover the dough with a plastic wrap and let it rest for about 30 min.
- Cut the dough in 16 pieces.
Preheat the oven to 390F.
- Roll each piece into a rope, approx 8-10 inch long.
If the dough is too sticky sprinkle it with a little bit of flour.Fold the ropes in half and twist the ends over one another. Secure the ends forming a ring shape.
- Arrange taralli on a baking sheet lined with parchment paper.
Bake in a preheated to 390F oven for 20 minutes.
- In the meantime prepare the glaze.
Beat egg white with a pinch of salt and lemon juice until foamy.Add confectioners sugar and continue beating until semi-stiff peaks.
- Once cookies start to become lightly brown take them out of the oven and let cool completely!
- Once your taralli are completely cooled dip them in the glaze and let rest on a cookie rack to let extra glaze come off.
- If you want to give a more festive look, immediately top with color sprinkles.
If needed double the ingredients and add to Easter gift baskets for family and friends.
Happy Easter & Buona Pasqua!