This is a great traditional cookie. This is loosely based on a recipe
shared by Marie Ciampi.
| Dough |
| 5 1/2 cups all-purpose flour |
| 1 1/2 tablespoons baking powder |
| 6 eggs |
| 1 cup sugar |
| 1 1/2 sticks unsalted butter, melted |
| 1 1/2 tablespoons vanilla extract |
| |
| Icing |
| 3 cups confectioners' sugar |
| 4 tablespoons water |
| 1 tablespoon lemon juice |
| 1 teaspoon vanilla extract |
| |
| Multi-colored nonpareils, optional |
| |
| 3 cookie sheets or jelly roll pans lined
with parchment paper |
1. Preheat oven to 350 degrees and set racks in upper and lower thirds.
2. To make the dough, combine the flour and baking powder, stirring
well to mix.
3. Whisk the eggs in a bowl, then add remaining ingredients to the eggs
in order. Fold the egg mixture into the flour mixture.
4. Turn dough out on a floured surface and knead lightly to mix. Separate
into 16 equal pieces. Roll each piece into an 8-inch rope, then form each
rope into a circle. Place 5 or 6 cookies on each pan.
5. Bake the taralli until puffed and deep golden, about 20 to 25 minutes.
Cool on racks.
6. To make the icing, combine all ingredients in a saucepan and heat
gently until lukewarm. Brush over the tops of the cooled cookies. Sprinkle
with multi-colored nonpareils, if using.
