San Rocco taralli are a typical Abruzzo sweet made in the area of Cepagatti in the province of Chieti on August 16th in honor of the town’s patron saint… San Rocco.
As you know, I am always on the lookout for new typical regional recipes, and in this case, from my beloved Abruzzo, even though the area where this recipe is famous is not mine. Thanks to some connections, I manage to obtain recipes that are sometimes forgotten and sometimes little known.
I made them with great satisfaction and I must say they were really delicious. At home, they didn’t gobble them up right away only because the glaze needed to dry, but once dried, the sweets disappeared.
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the pictures, and I’ll put them on my fb page with your name.
Approximately 233 Kcal for each glazed tarallo
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 26
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making San Rocco Taralli
- 6 medium eggs
- 2 packets baking powder
- 1 cup milk (measure with a disposable plastic cup)
- 1 cup sunflower seed oil
- grated zest of one lemon
- 2.2 lbs all-purpose flour
- 1 egg white
- 8.8 oz powdered sugar
- 1 tbsp about of lemon juice
- to taste colored sprinkles
Preparation of San Rocco Taralli
In the cake mixer, put the eggs and mix at high speed for about a minute, then gradually add all the ingredients and mix by adding flour until it is possible to do so in the mixer, then pour the mixture onto a floured work surface to complete the dough.
From the obtained dough, cut strips about 10 inches long and as thick as a finger, close into a ring shape, line a baking sheet with parchment paper and place all the taralli obtained on it.
Bake in a hot oven at 482°F for 10 minutes, remove from oven and let cool before proceeding with the glaze.
Once our taralli have cooled, in a tall container put the egg white and work lightly with the beaters, then add the lemon juice and powdered sugar little by little, always working with the electric beaters at high speed until you get a dense and compact but at the same time soft cream.
Spread the obtained cream over the taralli, sprinkle with colored sugar sprinkles and let them dry on a rack.
Alternatively, dip the rings in the bowl with the cream to avoid the streaks that occur when using a brush.
