Crispy lemon-glazed taralli, flavored with lemon and delicious to nibble on any occasion. They are made with shortcrust pastry; I used baking powder because I don’t like baking ammonia, but if you prefer a firmer texture it’s better to use baking ammonia or cream of tartar. The glaze is made with powdered sugar and lemon juice; if you like you can also add limoncello. Candy sprinkles and colored nonpareils make the taralli not only tasty but also attractive to look at.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 4 cups all-purpose flour (type 00)
- 1/2 cup granulated sugar
- 3 eggs
- 6 tbsp lard (or butter) (Or use butter)
- 1/2 cup milk
- 1 pinch salt
- 1 lemon zest (Grated)
- 1 packet vanillin (vanilla powder)
- 1 shot limoncello (Small shot (about 1 fl oz) – optional)
- 1 packet baking powder (Or about 2 tsp baking ammonia (approximately 10 g))
- 1 2/3 cups powdered sugar (confectioners' sugar)
- 1 lemon (Juice (about 3 tbsp))
- limoncello (Half small shot (optional))
Steps
In a bowl combine the flour, sugar, baking ammonia or baking powder, salt and mix. Add the lard and work it in with a fork. Add the eggs, milk, grated lemon zest, vanillin and limoncello, and knead until you obtain a homogeneous, soft and smooth dough.
Take small pieces from the dough and roll them into thin ropes.
Wrap them to form little rings. Arrange them on a baking sheet lined with parchment paper.
Bake in the oven at 356°F for about 20 minutes, until golden. Remove from the oven and let cool.
Prepare the glaze by placing the powdered sugar in a bowl. Add the lemon juice little by little, stirring constantly, and if you like, a splash of limoncello. Stir until you obtain a fluid mixture.
Dip the taralli into the glaze.
Optionally sprinkle with colored nonpareils or sugar decorations.
Let them dry on a wire rack.
Here they are ready, they’re really cute 😋😜
