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Taralli di Pasqua Recipe

Taralli again
Allison Beck

Taralli again

Taralli are crisp pepper and fennel-flavored Italian biscuits that might remind some of pretzels. They are often served with wine at the beginning of a meal or as a snack.

When making Taralli di Pasqua, or sweet taralli, at Easter, the fennel and pepper is left out. Instead, the finished biscuits are dipped in a sugar frosting and often dressed with sprinkles. — Allison Beck


For the biscuits:

  • 6 large eggs 
  • ¼ cup extra-virgin olive oil
  • ¼ cup white wine
  • 5 cups flour 
  • 2 teaspoons baking powder 
  • 1 cup sugar 
  • ½ teaspoon salt 

For the icing:

  • 1 cup sugar 
  • Juice of 2 lemons
  • 1 ½ cups confectioners' sugar
  • Sugar sprinkles or sanding sugar, for garnish (optional)


For the biscuits:

Mix together eggs, oil, and wine. In a separate bowl, mix together flour, baking powder, sugar, and salt.

On a wooden board, make a mound with the flour and sugar mixture. Make a well in the center of the mound and add the egg mixture. With a fork, gently begin to combine the eggs with the flour by stirring along where the egg meets the flour. Once combined, work the mixture into a fine dough, kneading it lightly at first to form the dough, then vigorously until it’s smooth and glossy (or you can mix in an electric stand mixer, if desired). 

Shape the dough into a log and wrap the log in plastic wrap. Let the dough rest for about an hour at room temperature. Cut a slice of the log (about ½-inch thick) and turn it into a 6-inch long rope about ¾-inch thick (do this by rolling the dough between the palms of your hands or by rolling it on a floured wooden board). Shape the rope into a circle (or a half bow) and pinch the ends together. Continue making the taralli until all the dough is shaped. 

Preheat oven to 375 degrees. Bring a large pot of water to a boil over high heat. Add 2-3 taralli at a time. Remove the taralli from the boiling water as soon as they rise to the surface and place them on a towel-lined sheet pan; continue adding and cooking until all the taralli are boiled. Let them air-dry for about an hour.

Transfer dried taralli to parchment-lined baking sheets and bake for about 25 minutes or until the taralli are golden brown. Cool thoroughly.

For the icing:

In a small bowl, combine the lemon juice and confectioners’ sugar until smooth. Dip the tops of the taralli into the glaze. Sprinkle with sugar decorations if desired.