Italian Easter Cookies Taralli Dolci Di Pasqua Recipes

ITALIAN EASTER COOKIES (TARALLI DOLCI DI PASQUA)

Steps:

• Melt butter in the microwave and set aside to cool slightly.
• In a large bowl combine flour and baking powder.
• In the bowl of a stand mixer with the paddle attachment, whisk the eggs then beat in the sugar.
• Mix in the melted butter and vanilla.
• Gradually add in the flour mixture until a soft dough forms.
• Refrigerate the cookie dough 1 hour- overnight, until firm enough to handle.
• When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper.
• Divide dough into 32 even pieces ( about 46 grams/1.6 ounces each).
• Roll dough pieces into a ball, then into a 7 inch rope. Press the ends of the rope together to form a circle.
• Place dough rings on baking sheet 2"- 3" apart. These cookies expand while baking.
• Bake for 10-14 minutes, until puffed and just turning golden brown.
• Cool completely on wire racks before icing.
• To make the icing, stir confectioner's sugar, water, and extract in a small saucepan, over low heat just until combined and barely warm. WARNING: This icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens.
• Dip the cookie tops into the icing or use a pastry brush to coat the cookies with icing, and immediately add sprinkles. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystallize and make a sandy icing.
• Store cookies in an airtight container at room temperature for up to 7 days.

TARALLI DOLCI DI PASQUA

Steps:

• Preheat oven to 350 degrees and set racks in upper and lower thirds.
• For the dough, combine the flour and baking powder, stirring well to mix. Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture.
• Turn dough out on a floured surface and knead lightly to mix. Separate into 16 equal pieces. Roll each to an 8-inch rope, then into a circle. Place 5 or 6 on each pan.
• Bake the taralli about 30 to 40 minutes, or until well puffed and deep golden. Cool on racks.
• For 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 desired.

TARALLI DOLCI DI PASQUA

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
• Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
• On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
• Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
• Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
• Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.