Taralli
- Cookie
- 0.75 (1/3 ounce) package dry yeast
- 1/4 cup lukewarm water
- 1/2 teaspoon sugar
- 8 eggs, room temperature
- 1/2 cup corn oil
- 1/4 teaspoon salt
- 1 ounce whiskey
- 1/2 teaspoon anise extract (or pure vanilla extract)
- 5 cups flour
- Lemon icing
- 1 egg white
- 1 tablespoon lemon juice
- 1 1/2 cups confectioners' sugar
- In a large bowl, dissolve yeast in water and add sugar, blending well.
- Add eggs, corn oil, salt, whiskey and anise extract.
- Beat until well mixed.
- Add flour, a little at a time, mixing well until dough is soft but not sticky.
- Work dough with heel of hand until smooth.
- Do not add too much flour or dough will become stiff.
- Tear off pieces of dough, about the size of an egg.
- Roll each piece with hands into a rope and fashion in a doughnut shape.
- Plunge taralli, a few times into a large pot of rapid boiling water.
- Let rise to the top and cook for 1 minute.
- Remove with slotted spoon and let cool.
- Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
- Bake in a pre-heated oven at 450u0b0F for about 10 minutes until double in size.
- Lower oven to 350u0b0F and bake until lightly browned.
- Remove from oven and allow to cool.
- For icing, beat egg white until stiff.
- Add sugar, a little at a time, beating constantly.
- Add lemon juice.
- Blend and beat until consistency is right for spreading.
- Ice cookies with icing.
cookie, yeast, water, sugar, eggs, corn oil, salt, whiskey, anise, flour, lemon icing, egg, lemon juice, confectioners
Taken from www.food.com/recipe/taralli-140885 (may not work)