The eyes of Santa Lucia are typical sweets of the Apulian Christmas tradition, obviously prepared on the occasion of the December 13th festival. They are delicious small taralli as per Apulian tradition but covered with a sugar glaze.
Their peculiarity lies in the aroma of anise which gives the sweet a fantastic scent and taste! They are perfect to pack as Christmas gifts since they keep for a long time!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 186.63 (Kcal)
- Carbohydrates 34.47 (g) of which sugars 19.90 (g)
- Proteins 2.27 (g)
- Fat 4.68 (g) of which saturated 0.64 (g)of which unsaturated 0.05 (g)
- Fibers 0.50 (g)
- Sodium 94.45 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS EYES OF SANTA LUCIA
- 2 cups all-purpose flour
- 1/3 cup white wine
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- to taste anise powder
- 2 cups powdered sugar
- 2 1/2 tbsp water (boiling)
Tools
- 1 Baking Tray
PREPARATION EYES OF SANTA LUCIA
Mix in a bowl flour, salt, and grated star anise.
Then add the oil and wine in the center and work until you get a homogeneous dough. Wrap it in cling film and let it rest at room temperature for at least 30 minutes.
Subsequently, divide into pieces of about 20 grams each. From each piece, derive a smooth cord and close it into a ring to form the small taralli. Continue until the dough is finished.
Place all the small taralli on a baking tray lined with parchment paper and then in the oven at 350°F for 20-25 minutes. Do not overcook to avoid darkening, they should only be slightly golden.
Then remove them from the oven and let them cool completely.
Prepare the glaze by mixing the sugar and hot water enough to obtain a rather thick, smooth, and homogeneous cream.
Dip the cooled small taralli completely in the glaze, then lift them with a pair of forks and place them on a rack to dry for a few hours.
Adriana’s Advice
They keep for about a month in a well-sealed food bag.
FAQ (Questions and Answers)
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