This is a great traditional cookie, loosely based on a recipe shared by Marie Ciampi.
If you're going to make these ahead, store them in an airtight container between sheets of wax paper. Or better yet, freeze them without the icing, and apply it the day they are to be served.
Servings: 16 cookies
- For the dough
- 5 1/2 cups flour (spoon flour into dry-measure cup and level off), plus more for working the dough
- 1 1/2 tablespoons baking powder
- 6 large eggs
- 1 cup sugar
- 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled
- 1 1/2 tablespoons vanilla extract
- For the icing
- 3 cups confectioners' sugar
- 4 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Multicolored nonpareils, for decoration (optional)
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 3 large baking sheets with parchment paper.
For the dough: Combine the flour and baking powder, mixing well. Set aside.
Whisk the eggs in a large bowl, then whisk in the sugar, butter and vanilla extract, in that order. Fold in the flour mixture. Turn the dough out onto a floured surface and knead lightly to mix. Separate into 16 equal pieces. Roll each to a thick 8-inch rope, then press the ends together to form a circle. Place 5 or 6 on each baking sheet.
Place the baking sheets on the upper and lower racks and bake for 15 minutes, then rotate top to bottom and front to back. Bake for 15 minutes, or until the taralli are slightly puffed and deep golden. Transfer to wire racks to cool completely.
For the icing: Combine the ingredients in a large saucepan over low heat, stirring to combine and gently heat through. Brush over the tops of the cooled cookies. Sprinkle with the nonpareils, if desired.
From pastry chef Nick Malgieri.
Tested by Leslie A. Garcia.
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