"These cookies are a southern Italian Easter tradition. They're crunchy outside with a soft crumb on the inside - kind of like a cross between scones and shortbread. Best enjoyed dipped in milk or coffee. They're so delicious, you'll want to make them all-year round!"
Taralli - Italian Easter Cookies
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- Recipe Card
Serves or Makes: 8-10
Recipe Card
ingredients
- 500 grams all purpose flour
- 200 grams powdered sugar
- 1 1/2 tsp baking powder
- 4 eggs, room temperature
- 100 grams butter, room temperature and cubed
- 2 limes, zested
Method
Step 1
Preheat the oven to 180 C.
Step 2
In a large bowl, combine the flour, sugar and baking powder. Make a well in the center and add the butter. Break down the butter lumps with your fingers, combing with some of the flour around.
Step 3
Add the 4 eggs in the well and the lemon zest and using a fork, start whisking and combing with the flour bit by bit. Once you have some moist dough and some dry flour, with your hands combine it all and knead on a floured surface for 5 minutes till you have a smooth springy ball of dough.
Step 4
Rest for 10 mins, covered with a moist cloth. Break off golf ball sized chunks and roll with your hands into long “snakes”. Join the ends to make rings. Place them on a baking tray lined with butter paper and bake 17-20 mins till golden on top. Cool outside for 15-20 mins before serving.