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Sweet Anise Taralli
Sweet Anise Taralli
(Taralli Dolci con Anice)
 
 
Ingredients:

For the Dough:
4 extra-large eggs
1/2 cup extra-virgin olive oil
1 and 1/2 teaspoons anise extract
1 tablespoon anise seeds, ground
1/2 cup honey
4 to 4 and 1/2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
2 tablespoons baking powder

For the Glaze:
1 and 1/2 cups confectioners' sugar
3 to 4 tablespoons half-and-half or milk 

Directions:

Prepare the Dough:
Preheat the oven to 350F.

Line 2 baking sheets with parchment paper and set aside.

Mix the eggs in a food processor or blend them in a stand mixer until fluffy.

Add the olive oil, anise extract, anise seeds, and honey and mix or blend the ingredients.

Combine 4 cups of the flour, salt, and baking powder in a bowl.

Slowly add the mixture to the food processor or mixer and process to form a soft dough; it should be the consistency of thick dough. If more flour is needed add it 1 tablespoon at a time.

Knead the dough on a work surface to smooth it out.

Divide the dough into 4 equal pieces and work with one at a time; keep the rest under damp paper towels.

Roll each piece into an 18-inch rope and cut eighteen 1-inch pieces from each dough rope.

Roll each of 2 pieces into an 8-inch rope.

Attach the two pieces at one end and twist them together.

Bring the 2 ends together and pinch them closed to make a small circle.

Place the taralli on the baking sheets, spacing them 1-inch apart.

Bake the taralli for 15 to 20 minutes or until nicely browned.

Prepare the Glaze:
While the taralli bake, in a bowl, combine the sugar and the half-and-half milk.

Remove the taralli from the baking sheets and, while they are still warm, dip the tops of each one in the confectioners' sugar glaze and place on a cooling rack to dry completely.

Store in an airtight container. Makes 36 cookies.

That's it!
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