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Italian Easter Cookies (Taralli Dolci di Pasqua)
Category
Dessert
Servings
12
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
-
2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (from 1 lemon)
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 cups powdered sugar
- 2 tablespoons water
- 4 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- multicolored sprinkles (if desired)
For the cookie:
For the glaze:
Instructions
- Preheat the oven to 350 degrees F. Adjust the racks to the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment and set aside.
- In a large bowl, whisk together the flour and baking powder. In a separate medium bowl, whisk together the eggs, sugar, butter, vanilla, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and stir with a rubber spatula to combine into a shaggy dough. Turn the mixture onto a lightly flour surface and knead 3 or 4 times to bring together into a smooth dough. Cut the dough into 12 equal pieces. Roll each piece into a 5 inch rope. Form each rope into a circle and place 6 cookies on each of the prepared baking sheets. Bake until the cookies are puffed and deep golden brown, about 10 to 15 minutes. Cool on the trays for 10 minutes before removing to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, water, lemon juice and lemon zest until smooth. Spoon the glaze over the cooled cookies, and add sprinkles if desired. Allow the glaze to harden, and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- per serving
- Calories
- 189
Amount/Serving
% Daily Value
- Carbs
- 44 grams
- Protein
- 4 grams
- Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 42 milligrams
- Sodium
- 65 milligrams
- Fiber
- 1 grams
- Sugar
- 8 grams
4 comments
I have made these twice now. My husband is very sentimental about these holiday cookies, which were also eaten at Christmas.
The recipe is good except the dough is VERY hard to work with, and the end result is a bit rough looking. Next time I will add more liquid and more butter.
I made a gluten-free version – they look and taste superb! Grazie mille Giada per ka ricotta xoxo Buona Pasqua – Happy Easter
Going to try these. Generally they are boiled, no?
Delicious Giada, and the glaze super yummy too. I had to roll a bit longer and thinner the dough since it grows inside the oven, the hole closes up. so i tried first with 2 cookies and then I thinned them out some more to make the hole bigger and it worked perfectly. BUONA PASQUA !!!!