😍😍👨🍳🇮🇹🇺🇸👩🍳👍😁👌
These delectable Sicilian anise lemon taralli are crisp on the outside and soft and crumbly on the inside, it’s hard to stop at only one!
Ingredients (makes 24)
4 cups all-purpose flour
½ cup granulated sugar
2 teaspoon ammonium carbonate may be replaced with baking powder
½ teaspoon salt
½ cup unsalted butter
1 lemon, zested
1 teaspoon anise seed
2 large eggs
½ cup milk
For the glaze
1 cup powdered sugar
½ lemon, juiced about 1 ½ tbsp.
3 teaspoon milk
Instructions
In a large mixing bowl, stir together the flour; sugar; ammonium carbonate and salt.
Add the cubed butter and cut into the dry ingredients with your fingers or a pastry cutter. Stir in the lemon zest and anise seed.
In a small bowl, whisk the eggs and milk. Pour into the bowl with the dry ingredients and use a wooden spoon to stir the mixture until a raggedy dough is shaped.
Turn the dough onto a lightly floured surface and knead for a few minutes until smooth. Cover in plastic wrap and refrigerated for 30 minutes.
Shape the taralli
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Cut the dough into 4 pieces. Keep remaining dough wrapped until you are ready to use it.
Divide each piece of dough into roughly 6 -40 gram parts.
Lightly flour your work surface and roll each piece into a 30 cm long rope. Fold the rope, then twist 3 times.
Pinch the ends together to form a ring and place on the prepared baking sheets. Repeat with the remaining dough.
Bake for 18-20 minutes until golden brown. Transfer to a wire rack to cool.
To glaze
Whisk the powdered sugar and lemon juice. Stir in milk 1 teaspoon at a time until you have the desired consistency. I used 3 tsp. milk.
Dip the top of each taralli in the glaze, allowing the excess to drip away.
Place on the wire rack to set. Once the glaze is hardened, they may be transferred to a well sealed container for storage.
😍👨🍳🇮🇹🇺🇸👩🍳👍😁👌
