Just Taralles

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.

Eggs 6 large
Vegetable oil ¼ cup
Granulated sugar ¼ cup
All purpose flour 3 to 3½ cups
A pinch of salt
Baking powder 1 tsp

  • Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.

    dough for tarrales
  • 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.

    shaping cookies

  • 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.

    Homemade taralles
  • 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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