Italian Easter Cookies {Taralli Di Pasqua}
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Italian Easter Cookies - Taralli Di Pasqua

Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy.
Prep Time10 mins
Cook Time20 mins
Resting Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: Italian
Servings: 16 cookies

Ingredients

For cookie dough

For the glaze

Instructions

  • 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.
    Sweet Taralli Dough
  • 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.
    How To Roll and Shape Taralli
  • 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.
    Bake and Glaze Taralli
  • If you want to give a more festive look, immediately top with color sprinkles.

Notes

As an alternative you can make egg free glaze by simply mixing confectioners sugar with lemon juice until medium thick paste.