SWEET GLAZED TARALLI

Identity Card of the Recipe

301 KCal Calories per serving

Ingrediants

For 45-50 taralli

250 g of white flour of type 00
1 pinch of ammonium bicarbonate or baking soda
Vanilla essence
Untreated lemon zest
20 ml of wine or grappa
10 g of sugar
3 g of salt
25 ml of extra virgin olive oil
120 g (2 medium) of eggs

For the icing

150 g of powdered sugar
30 ml of water
A few drops of untreated lemon

Materials Needed

Bowl
Scale weighs food
Casserole
Baking plate
Baking paper
Brush (optional)
Lemon grater or row
Skimmer

Preparation

In a bowl, sift the white flour, add the salt and flavor with lemon zest and vanilla essence. Add a pinch of baking soda, sugar and mix the ingredients by adding the oil, grappa and eggs.

Did you know that
In some countries, sweet taralli are prepared with wine or aniseed liqueur.
Baking soda can be replaced with instant baking powder or a pinch of ammonium bicarbonate.

Once the right consistency is obtained, wrap the dough in a sheet of cling film and let it rest for half an hour.
Take back the dough, cut it into pieces the size of a walnut. Work each piece with your hands until you get cords with a length of 12-15 cm.
Lift the two ends and twist each stick to form a sort of ring; pinch the dough with your hands at the point where the ends meet: you will have to obtain the classic shape of taralli.
As you prepare the taralli, it is advisable to arrange them on a sheet of baking paper.
Meanwhile, fill a saucepan with plenty of water and bring to a boil. When the water boils, dip the taralli a few at a time: after a few moments the taralli emerge. So drain them with a skimmer and place them on a sheet of baking paper.
Meanwhile, turn on the oven and preheat it to 180 ° C (ventilated)
Arrange the taralli neatly on one or two plates lined with baking paper. When the oven has reached the temperature, bake the taralli at 180 ° C for 25-30 minutes: if the surface tends to darken too much, lower the oven temperature. The taralli must be slightly golden and shiny
Prepare the sugar glaze. Heat the icing sugar with the water: when it is hot, turn off the flame, add a few drops of lemon juice to obtain the correct density. To taste, dye the icing with food coloring.
Soak the taralli in the icing or brush the icing on the surface of the taralli. Let them dry completely on a sheet of parchment paper or on a rack.

Did you know that
If the icing dries quickly, return it to the heat for a few moments to liquefy it.
The icing can also be made with egg whites and sugar (royal icing).
Again, the sweet taralli can be embellished with colored beads.

The glazed taralli are ready: they can also be kept for 3 weeks, in a tin box.

Alice's comment - PersonalCooker

I know that glazed taralli are also prepared for special occasions, such as Easter and Christmas, but the variations in the recipe (both in the preparation of the dough and in the glaze) are really many!

Nutritional values and Health Comment on the recipe

The Taralli Dolci Glazed are very energetic foods, which belong to the group of sweets.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
They do not contain cholesterol and fiber is very abundant.
The Taralli Dolci Glazed are a recipe that does not lend itself to all diets.
They are to be avoided in case of overweight, hyperglycemia or type 2 diabetes mellitus and hypertriglyceridemia.
They contain gluten and are not allowed in the diet of celiacs.
Not providing lactose, they lend themselves to the nutrition of the milk sugar intolerant.
They are also allowed by the vegetarian philosophy but not by the vegan one.
The average portion as a snack corresponds to about 30 g (100 kcal) of Taralli Dolci Glassati.