- Sweet Anise Taralli
- (Taralli Dolci con Anice)
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
Prepare the Dough:
Preheat the oven to 350°F.
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.
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