Sicilian taralli are crumbly and fragrant biscuits with a lemon glaze, which, according to tradition, together with martorana fruit and tetù e teio, are prepared for November 2nd, the day of the commemoration of the dead, but they are so good that now, in Sicilian bakeries and ovens, they are found all year round. They are small ring-shaped biscuits, made with a dough similar to shortcrust pastry but much softer. Usually, lard (which makes the biscuits both crumbly and soft) and baking ammonia (which gives these sweets more lightness and crunchiness) are used, but you can replace these two ingredients with others (instructions can be found in the notes). They are then glazed with a lemon juice glaze that can be prepared hot or cold. In our family, we prefer the latter version, without making the syrup first, thus optimizing the time and making the coating more fragrant, consistent, and tasty. Some also add anise seeds (or a tablespoon of anise liqueur) to the dough, but I am giving you the basic, simple, step-by-step recipe, just like my great-grandmother used to make them. I always used to make them with her when I was a little girl! Here is my recipe for making Sicilian taralli as good and perfect as those from the pastry shop; they are so soft that they melt in your mouth!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 15 Sicilian taralli
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 4 cups all-purpose flour
- 1/2 cup milk
- 7 tbsps lard
- 6 oz sugar
- 1 tbsp baking ammonia
- 2 eggs
- 1 lemon zest
- 1 pinch salt
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2 tsp water
Steps
Sicilian taralli are very simple and quick to prepare. First, place the flour, sugar, baking ammonia, and a pinch of salt in a bowl and mix with a fork.
Add the lard and quickly mix it with the rest of the ingredients. Add the eggs, milk, and grated lemon zest, form a soft and compact dough, and work it quickly on a work surface.
Break off 15 pieces of about 2 oz each and form logs about 12 inches long and 3/8 inch thick. Fold each log in half and twist it several times, then join the ends to get a small ring.
Make all the Sicilian taralli in this way, place them on a baking sheet lined with parchment paper, and bake them in a preheated oven at 355°F for 20 minutes. Do not extend the baking time, or they will dry out.
While the biscuits are baking, prepare the glaze by mixing the powdered sugar with the lemon juice and water using a fork.
Remove the tarallucci from the oven and brush the top with a little lemon glaze, doing this while the biscuits are still warm.
Let the coating dry a little and glaze them a second time. Collect the lemon glaze that dripped the first time and mix it with the remaining glaze. You can either use the brush again or dip them directly into the coating.
Allow the Sicilian taralli to cool completely before serving or storing them.
Notes:
Sicilian taralli can be stored at room temperature for up to a week. If you don’t want to use lard (which will make the taralli more crumbly and give a more delicate flavor), you can replace it with the same amount of butter, but I do not recommend using oil. If you don’t have baking ammonia, use one packet of baking powder (16 g).
More Sicilian sweets HERE
