Tarralli Malgieri

By mariannefeldman

http://www.nickmalgieri.com/news/iced-sweet-taralli-for-easter

Ingredients

• TARALLI DOLCI DI PASQUA
• Makes 16 large taralli
• DOUGH
• 5 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
• 1 1/2 tablespoons baking powder
• 6 eggs
• 1 cup sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted
• 1 1/2 tablespoons vanilla extract
• Note: KA: 1 cup AP flour = 4 1/4 oz = 120 gms
• 1 cup granulated sugar = 7 oz = 198 gms
• ICING
• 3 cups confectioners' sugar
• 4 tablespoons water
• 1 tablespoon lemon juice or anisette
• 1 teaspoon vanilla extract
• Multi-colored nonpareils, optional
• 2 cookie sheets or jelly roll pans covered with parchment paper

Preparation

Step 1

1. Preheat oven to 350 degrees and set racks in upper and lower thirds.

2. For the dough, combine the flour and baking powder, stirring well to mix.

3. Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture.

4. 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 press the ends together to make a circle. Place 8 on each pan.

5. Bake the taralli until well risen, firm, and golden, about 30 minutes. Cool on racks.

6. 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.

NOTE: You can make the taralli smaller if you like; just divide each piece in half again to make 32.