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Italian Easter Taralli (Traditional Sweet Taralli Cookies)
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.
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.
Nutrition
Serving: 100gCalories: 1652kcalCarbohydrates: 300gProtein: 39gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 392mgSodium: 1197mgPotassium: 634mgFiber: 10gSugar: 96gVitamin A: 1254IUVitamin C: 89mgCalcium: 716mgIron: 15mg
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