- Flour 300 grams (2 cups and ½)
- Eggs 3 • 130 kcal
- Crushed anise seeds 1 teaspoon
- Baking powder 8 grams (2 teaspoons) • 156 kcal
- Extra virgin olive oil 1 tablespoon
- Grappa liqueur 1 tablespoon
- Salt as much as is needed • 1 kcal
- Sugar 500 grams (2 cups and ½) • 470 kcal
- Water 150 ml (⅔ cup)
Sweet taralli are irresistible glazed sweets typical of Italian pastry. Also known as bride's biscuits, they have the characteristic ring shape and were once prepared during the holidays and great occasions such as ceremonies or weddings (they were given to guests instead of the current wedding favor). Delicious and soft, they are simple to make but they require time and dexterity; after the first boiling, these sweet tarallos must dry 24 hours, then they are passed in the oven, glazed with sugar and then left to cool. So let’s find out how to prepare them thanks to our easy and super tested recipe.
How to prepare sweet tarallos
Mix the flour and baking powder in a bowl. Add the eggs, the lightly crushed anise seeds (1), the oil and the grappa liqueur and start mixing everything.
Transfer the mixture to a work surface and continue to knead until you get a smooth and firm dough (2).
Obtain from the dough some pieces as large as a small apricot, form a sausage (3) and close them in a ring.
Boil the tarallos in boiling and lightly salted water; as soon as they come to the surface (4), drain them well with a skimmer.
Arrange the tarallos in a pan and let them dry for 24 hours (5). Transfer them to a preheated oven at 250 degrees C and bake for 10 minutes, then lower to 200 degrees C and continue baking for another 20 minutes, or in any case until they are slightly golden. Finally remove from the oven and let them cool.
Prepare the glaze; put sugar and water on the fire and melt everything until you get a clear, thick and lumps-free syrup (6).
Gradually pour the syrup onto a marble surface (7) and, working with a spatula, let it cool until it is thick and white like milk.
Quickly dip the tarallos in the glaze and let them dry, then transfer them to a serving dish and serve (8).
Sweet tarallos can be preserved in a special tin box or under a glass bell jar for at least 1 week.