Best Taralli Dolci Di Pasqua Recipes

Taralli Dolci di Pasqua image

Provided by Food Network

Categories dessert

Time 1h45m

Number Of Ingredients 12

5 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
6 eggs
1 cup sugar
1 1/2 sticks unsalted butter, melted
1 1/2 tablespoons vanilla extract
3 cups confectioners' sugar
4 tablespoons water
1 tablespoon lemon juice
1 teaspoon vanilla extract
Multi-colored nonpareils, optional
3 cookie sheets or jelly roll pans covered with parchment paper

Steps:

Preheat oven to 350 degrees and set racks in upper and lower thirds.
For the dough, combine the flour and baking powder, stirring well to mix. Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture.
Turn dough out on a floured surface and knead lightly to mix. Separate into 16 equal pieces. Roll each to an 8-inch rope, then into a circle. Place 5 or 6 on each pan.
Bake the taralli about 30 to 40 minutes, or until well puffed and deep golden. Cool on racks.
For the icing, combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of the cooled cookies. Sprinkle with multi-colored nonpareils, if desired.

Taralli Dolci di Pasqua image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 4 dozen cookies

Number Of Ingredients 9

6 large eggs plus 2 large egg yolks
1 2/3 cups granulated sugar
2 sticks (1/2 pound) unsalted butter, melted
2 teaspoons vanilla extract
6 cups all-purpose flour, plus additional for dusting
2 tablespoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1 cup colored sanding sugar

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.