Cooking Italian: Lemon Taralli Cookies Recipe

Tuesday, October 1, 2019

Lemon Taralli Cookies Recipe

Lemon Taralli

RECIPE :

2 1/c cups Flour
3/4 cup of granulated Sugar
1 heaping teaspoon of Baking Powder
1/4 teaspoon SALT
3 extra large Eggs
3/4 cup of Vegetable Oil
1 teaspoon ALmond Extract
zest of one large Lemon

For ICING
1 cup powdered Sugar
Juice of 1 Lemon

Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the remaining ingredients and beat with a hand held mixer or a wooden spoon for a couple minutes until well incorporated. Tip out onto a work surface and knead the dough for a couple of minutes until it is smooth. It should be quite soft, sticky and pliable. Break off sections and roll into logs (like you would for gnocchi).

Cut a section that is about 4 inches in length and twist it into a loose knot. Place on a tray lined with baking paper. Repeat with remaining dough making sure you space the Taralli on the tray as they tend to spread.

Bake for 20 minutes until golden. Make the icing whilst they are baking by sifting the icing sugar into the lemon juice and then whisking until it dissolves. Add as much icing sugar as you need until the icing becomes thick, white and creamy. Dip the top of your warm Tarallo in the icing mixture. Place on a wire cooling rack (the icing sugar will drip a bit) and if you want thicker icing, dip it again (mine were dipped twice).

Allow to cool completely. Taralli will keep in an airtight container for a couple of days.