SWEET TARALLE

TARALLE DOLCI

These are a sweet version of the large ring-shaped biscuits. They looked So impressive when I was a chid, all drenched in icing and piled high like a pyramid!

When I was growing up, our family lived in houses next to each other, with one large common backyard. I’ll always remember Gemma carrying huge piles of sweet taralle from house to house, And she never dropped one!

6 EGGS
¼ CUP VEGETABLE OIL
¼ CUP SUGAR
3 TO 31/2 CUPS FLOUR
PINCH OF SALT
1 TEASPOON BAKING POWDER

1. . Preheat oven to 375°F.

2. . Using an electric mixer, beat eggs, oil, and sugar. With a wooden spoon, mix in flour, salt, and baking powder. Turn out dough onto a lightly floured surface and knead to make a soft elastic dough. Knead for 5 to 8 minutes. If the dough is too sticky to handle, dust with additional flour.

3. . Divide the dough into eight equal pieces. Roll each piece into a cylinder about 1 inch thick and 10 inches long. Form the cylinder into a ring, pressing the dough together at the ends to attach.

4. . Bring a large pot of water to a boil over high heat. Two at a time, drop the rings into boiling water. When the taralle float to the top, turn over and let boil, uncovered, for 2 to 3 minutes. Remove taralle from water using two slotted spoons and drain on paper towels.

5. . Place each taralle directly on oven shelf or on a parchment-lined cookie sheet. Bake 25 to 30 minutes, or until golden brown. Use a potholder or oven mitt to place taralle on a wire cooling rack. Cool. Frost with Confectioners’ Frosting, vanilla or lemon (see recipe). Store frosted taralle in an airtight container.

YIELDS 8 TARALLE