Each Italian family has its own recipe for taralles. These are ring-shaped, large biscuits made with mainly eggs, flour, and vegetable oil. They can be either sweet or savory.
I baked the sweet variety. However, by replacing granulated sugar with 2 tablespoons of salt and 1 tablespoon of black pepper, you can produce the equally delicious salt and pepper version.
Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
Beat eggs, oil and sugar thoroughly using an electric mixer. Add flour, salt, and baking powder.
Turn dough out onto a lightly flour surface and knead just until it becomes soft and elastic. If dough is too sticky, dust with a little bit more flour.
While waiting for a large pot of water to boil, divide dough into 8 equal pieces. Roll each piece into a log about 1-inch thick and 10-inches long. Bring two ends together to form a ring. Press one end onto the other to make a closed circle. Cover the rings with plastic to prevent moisture loss.
Drop two rings at a time into the boiling water. When they float, turn them over and let them boil for a couple of minutes. Then remove them using a slotted spoon and drain them on paper towel.
Arrange taralles on prepared cookie sheet and bake for 25 to 30 minutes, or until they are golden brown.
Cool them on wire racks before frosting with your choice of icing
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