Italian Easter Taralli, known in Italy as Taralli Dolci di Pasqua, are traditional sweet ring-shaped cookies prepared during the Easter season. These simple homemade cookies are glazed and decorated with colorful sprinkles. They make a festive treat for Easter celebrations across many regions of Italy.
They are especially popular in Southern Italy, particularly in the Naples area, where they have long been part of the Easter baking tradition. In the past, families would prepare these fragrant, crumbly cookies on Holy Thursday so they could be enjoyed throughout the Easter holiday.
Italian Easter taralli have a delicate texture and a distinctive flavor thanks to the combination of anise seeds and lemon zest. After baking, they are often coated with a light lemon glaze. It gives them a shiny finish and topped with colorful sprinkles.
These sweet taralli cookies are delicious freshly baked, but they are also perfect the next day with a cup of milk, tea, or coffee.
Simple, fragrant, and full of old-fashioned charm, Italian Easter taralli are one of those traditional desserts that bring the flavors and aromas of Italian home baking straight to your kitchen.
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Ingredients
Prep Time: 30 Min | Rising Time: 1 Hour | Cook Time: 15 Min | Servings: about 25 Italian Easter Taralli
For the Easter Taralli
- 250 g (2 cups) Italian 00 flour or all-purpose flour
- 90 g (about ½ cup) granulated sugar
- 80 ml (about ⅓ cup) anise liqueur
- 30 g (about 2 tablespoons) unsalted butter
- 10 g (about 2 teaspoons) baking powder
- 2 large eggs
- 1 organic lemon, zest only
For the Glaze and Decoration
- 200 g (about 1 ⅔ cups) powdererd sugar
- 80 ml (about ⅓ cup) fresh lemon juice
- Colored sugar sprinkles, to taste
Instructions
Make the Dough
Step 1) - Sift the flour and baking powder together into a large bowl so they are well combined and free of lumps.
Add the eggs, the grated lemon zest, the sugar, the softened butter, and the anise liqueur.
Step 2) - Start mixing all the ingredients together using a fork or a wooden spoon until they begin to come together into a rough dough.
Transfer the mixture onto a lightly floured work surface and continue kneading it with your hands until you obtain a smooth, soft, and evenly textured dough.
Wrap the dough in plastic wrap and place it in the refrigerator. Let it rest for about 1 hour.
Shape the Easter Taralli
Step 3) - After the resting time, place the dough back on the work surface. Using a dough cutter or knife, divide the dough into small portions of equal weight, about 35 g (1.2 oz) each.
Roll each portion of dough into a rope about 1 cm (½ inch) in diameter and approximately 15 to 20 cm (6–8 inches) long.
Step 4) - Join the ends together to form a ring shape, creating the classic taralli. As the taralli are ready, arrange them on a baking sheet lined with parchment paper.
Bake the Taralli Cookies
Step 5) - Bake them in a preheated static oven at 200°C (390°F) for about 15 minutes. When the taralli are lightly golden and fragrant, remove them from the oven and let them cool completely on a wire rack.
Make the Glaze
Step 6) - While the cookies are cooling, prepare the glaze. Sift the powdered sugar into a small bowl, then slowly pour in the strained lemon juice while mixing vigorously with a whisk until you obtain a smooth icing with the right consistency.
Step 7) - Once the cookies have cooled, glaze them. Dip the top part of each tarallo into the lemon icing so that the surface is evenly coated.
Decorate and Serve
Step 8) - Place the glazed taralli back onto a cooling rack and immediately decorate them with colored sugar sprinkles. Leave them to dry completely until the icing has set.
Transfer the Italian Easter taralli to a serving plate, bring them to the table, and serve.
Storage
Italian Easter Taralli can be stored at room temperature in an airtight container, such as a tin box or glass jar, to keep them fresh. They will remain soft, fragrant, and delicious for up to 4–5 days.
Variations
The traditional version of this recipe uses lard instead of butter in the dough. If you have good-quality lard from a reliable source, you can certainly use it for a more authentic flavor.
You can flavor the dough with grated orange zest instead of lemon zest. It gives the taralli a slightly sweeter citrus aroma.
If you do not enjoy the taste of anise, or if you are preparing these cookies for children, you can omit the anise liqueur. Flavor the dough with a little orange blossom water instead.
Instead of the classic lemon glaze, you can also decorate the taralli with a chocolate glaze for a richer variation.
In any case, after glazing and decorating them, remember to let the cookies dry completely on a wire rack before serving, so the icing can set properly.
Another option is to skip the glaze altogether and simply sprinkle the taralli with granulated sugar before baking. You can also add a pinch of cinnamon to the dough for a warm and aromatic twist.
Origins of Italian Easter Taralli
Sweet Easter taralli are a traditional part of the Easter baking heritage of Campania.
According to local tradition, once the famous Neapolitan Pastiera had been prepared, the leftover pastry and flavorings were reused to make these small ring-shaped cookies.
Unlike savory taralli, which are usually flavored with olive oil and spices, Easter taralli are sweet and fragrant, with aromas typical of the season such as lemon zest, anise, and sometimes orange blossom water.
The Holy Thursday Tradition
In many Neapolitan families, the preparation of these sweets traditionally begins on Holy Thursday. This day was dedicated to baking many of the desserts and festive preparations that would later be served during Easter Sunday lunch.
The Legend of the Three Marys
A popular legend links the origins of Easter taralli to the Three Marys mentioned in the Gospel. Known as the Myrrh-bearing Women, they are traditionally identified as Mary Magdalene, Mary of Cleophas, and Mary Salome. They were the women who discovered the empty tomb on Easter morning.
According to the legend, while following Jesus to Jerusalem, the three women prepared small ring-shaped sweets to celebrate Easter. The circular shape of the tarallo is therefore said to symbolize rebirth, renewal, and celebration.
More Traditional Italian Easter Desserts
- Scarcella
- Colomba Pasquale
- Easter Egg Dessert with Chocolate Cream Filling
- Ciaramicola
- Treccia di Pasqua
Recipe Card
Italian Easter Taralli (Traditional Sweet Taralli Cookies)
Ingredients
For the Easter Taralli
- 250 g Italian 00 flour or all-purpose flour - 2 cups
- 90 g granulated sugar - about ½ cup
- 80 ml anise liqueur - about ⅓ cup
- 30 g unsalted butter - about 2 tablespoons
- 10 g baking powder - about 2 teaspoons
- 2 large eggs
- 1 organic lemon - zest only
For the Glaze and Decoration
- 200 g powdered sugar - about 1 ⅔ cups
- 80 ml lemon juice - about ⅓ cup fresh
- Colored sugar sprinkles - to taste
Instructions
Make the Dough
- Sift the flour and baking powder together into a large bowl so they are well combined and free of lumps.
- Add the eggs, the grated lemon zest, the sugar, the softened butter, and the anise liqueur.
- Start mixing all the ingredients together using a fork or a wooden spoon until they begin to come together into a rough dough.
- Transfer the mixture onto a lightly floured work surface and continue kneading it with your hands until you obtain a smooth, soft, and evenly textured dough.
- Wrap the dough in plastic wrap and place it in the refrigerator. Let it rest for about 1 hour.
Shape the Easter Taralli
- After the resting time, place the dough back on the work surface. Using a dough cutter or knife, divide the dough into small portions of equal weight, about 35 g (1.2 oz) each.
- Roll each portion of dough into a rope about 1 cm (½ inch) in diameter and approximately 15 to 20 cm (6–8 inches) long.
- Join the ends together to form a ring shape, creating the classic taralli. As the taralli are ready, arrange them on a baking sheet lined with parchment paper.
Bake the Taralli Cookies
- Bake them in a preheated static oven at 200°C (390°F) for about 15 minutes. When the taralli are lightly golden and fragrant, remove them from the oven and let them cool completely on a wire rack.
Make the Glaze
- While the cookies are cooling, prepare the glaze. Sift the powdered sugar into a small bowl, then slowly pour in the strained lemon juice while mixing vigorously with a whisk until you obtain a smooth icing with the right consistency.
- Once the cookies have cooled, glaze them. Dip the top part of each tarallo into the lemon icing so that the surface is evenly coated.
Decorate and Serve
- Place the glazed taralli back onto a cooling rack and immediately decorate them with colored sugar sprinkles. Leave them to dry completely until the icing has set.
- Transfer the Italian Easter taralli to a serving plate, bring them to the table, and serve.
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