Ingredients
- 6 large eggs
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 Tablespoons anise extract
- 2 Tablespoons anise seeds
- 6 cups flour
Preparation
Step 1
In a large bowl, beat the eggs with a whisk. Slowly add the honey, whisking constantly. Gradually whisk in the oil, and whisk 2-3 minutes longer.
Add the anise extract and anise seeds; mix well.
Add the flour, 1 cup at a time, and mix until a dough ball is formed. The dough will be sticky.
Turn the dough onto a floured surface, and knead for 10 minutes. With floured hands, pinch off pieces of golf ball-sized dough, and roll them into 6" long ropes, the width of your middle finger.
Pinch the ends of each rope together to form a ring. Place the taralli on kitchen towels, as you form them.
In a large pot of boiling water, drop a few rings at a time into the water. When the taralli rings rise to the surface, cook them for 5 minutes longer. They will look a little wrinkled, but will smooth out as they bake.
Remove the taralli with a slotted spoon, and place them on lean towels. Let them rest for 30 minutes.
Preheat oven to 425 degrees. Lightly grease 2 large cookie sheets.
Place the rings 1/2-inch apart on the baking sheets, and bake for 20 minutes, or until lightly browned.
Transfer to a wire rack to cool.