Easter cookies "Taralli Dolci"
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
Taralli Dolci, or sweet Taralli, are Italian cookies very similar to our pretzels, which are usually baked mildly or sometimes even spiced. However, for Easter treats in southern Italy, it's traditional to bake sweet Taralli in the form of rings covered with colorful sprinkles. Taralli are also perfect for the Christmas table; simply replace the Easter sprinkles with decorative colored sugar. It will give the cookies a festive sparkle, shimmering like tiny crystals in the light of the Christmas lights.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large eggs + 2 large yolks
- 1 and 2/3 cups granulated sugar
- 220 g butter, melted
- 2 tsp vanilla extract
- 6 cups flour + extra for work
- 2 tbsp baking powder
- 0.5 tsp coarse salt
- 0.5 cups of milk
- 1 cup colored decorative sugar
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Recipes with similar ingredients: eggs, sugar, butter, vanilla extract, premium flour, milk
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone baking mats.
- Using a mixer, beat the eggs and yolks until pale and fluffy. Slowly add the sugar, melted butter, and vanilla and continue mixing until smooth.
- Then add flour, baking powder and salt and continue mixing on low speed to form a stiff dough.
- On a lightly floured wooden board, knead the dough slightly and roll it into a smooth ball. Then shape it into a rectangle and cut into 4 equal pieces. Cut each piece in half to make 8 pieces of dough, then in half again to make a total of 16 equal balls. Set aside to make room for rolling.
- Using your fingers, roll each piece of dough into 12-inch (30-cm) ropes; if the dough is too sticky, lightly flour your hands and knead it for about 20 seconds. (Too much flour will make the dough brittle, so be careful not to overdo it.)
- Cut each rope into three 10-cm pieces and press the ends together to form rings. Place them on prepared baking sheets, spacing them about 7 cm apart. Brush the tops with milk and sprinkle with decorative sugar.
- Bake the cookies, rotating the baking sheets halfway through, for 16 to 18 minutes. Cool on a wire rack for 20 minutes. Store the cookies in an airtight container for up to 10 days.
Author of the recipe - Allison Robicelli is a baker and food writer.
Categories:
recipe / Festive dishes / Easter / Desserts / Cookie / European cuisine / Italian cuisine
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