Taralli Di Pasqua are famous Italian Easter cookies from Southern Italy.
For cookie dough
2cups (10 oz)all-purpose flour
¼cupextra virgin olive oilor any good quality vegetable oil or a mix of two
1lemonzest + juice for the glaze
For the glaze
½cupconfectioners sugarsome more if needed
1egg white(optional, see notes)
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.
As an alternative you can make egg free glaze by simply mixing confectioners sugar with lemon juice until medium thick paste.
Italian Easter Cookies - Taralli Di Pasqua https://www.italianrecipebook.com/italian-easter-cookies-taralli-di-pasqua/