• For the dough
  • Flour 300 grams (2 4/5 cups)
  • Eggs 2 • 130 kcal
  • Aniseed liqueur 3 tbsp
  • Sugar 30 grams (2 2/5 tbsp) • 470 kcal
  • Water 50 ml (1/5 cup)
  • For the glaze
  • Granulated sugar 250 grams (1 1/4 cup)
  • Water 100 ml (2/5 cup)
Calories refers to 100 gr of product

Sweet taralli are delicious sweet cookies and traditionally known as taralli al naspro. They are typical made in the Southern Italy, especially in Basilicata region, on the occasion of Carnival. Greedy and fragrant thanks to the addition of aniseed liqueur, these sweet taralli are first baked in the oven and then passed in a rather thick sugar glaze, called naspro. Preparing them at home requires a little patience and manual skill, but the final result will pay off for the effort. So let’s find out how to prepare sweet taralli by following our recipe step by step and enjoy them at the end of the meal with a sweet wine.

How to make Sweet Taralli

Combine the flour, granulated sugar and eggs in a bowl (1); pour the water, the aniseed liqueur and knead until homogeneous.

Form a ball, wrap it in cling film (2) and let it rest for 30 minutes at room temperature.

After the resting time will be elapsed, divide the dough into 6 parts and form sausages as wide as a finger (3).

Close them on the 4 fingers of the hand and form some not too big taralli cookies (4).

Transfer taralli cookies to a baking tray lined with parchment paper (5) and bake at 180 degrees C for about 20 minutes. Then remove them from the oven and let them cool.

Meanwhile, prepare the glaze; collect the granulated sugar and water in a pan and cook over low heat; as soon as the syrup begins to thicken, pour it into a very cold plate or onto a marble surface. Work it with a spatula and, when it becomes translucent, put the now cold taralli cookies (6) and mix thoroughly so that they cover well.

Let the glaze harden completely, then transfer the sweet taralli to a serving dish and serve (7).

How to make Sweet Taralli Cookies

Sweet taralli can be perfectly stored for several days in a tin box, stored in a cool and dry place.