A crisp, barely sweet Italian treat. The recipe was a little confusing but I believe my tweaks and assumptions produced a near to perfect Taralli.
Found on page 157 of our book A Taste of Utica and posted by Ruth.
Makes approximately 3 dozen cookies (when the recipe is cut in half), 6 dozen or so for a full recipe.
- 10 eggs
- 1 cup canola oil
- 1 cup sugar
- 5 1/2 cups flour (the recipe said “sugar” but I think Ruth meant flour) *I used 1/2 whole wheat flour and 1/2 all purpose.
- 2 tsp. cremonna = I looked EVERYWHERE for “cremonna” and couldn’t find anything. I assumed it was baking powder and so I used 2 tsp. baking powder.
- grated lemon peel of one lemon or 2 TBS lemon extract *I used the real deal – nothing beats fresh!
Beat eggs, oil and sugar together. Add the flour and baking powder. Mix all together an knead to a soft dough on floured surface *This is a sticky wet dough.
Divide dough in parts and roll into fat “sausages”. Cut off pieces of dough and roll into strips about 3/4 inch thick by 6 inches long. Seal to form a ring.
Lay on cookie sheet. Glaze tops with beaten egg yolks. Let rest for 1 hour. Bake at 350 degrees for 35 – 40 minutes *recipe says 1 hour but that would have been
too long for my biscuits.
Delightful!
This ones for dunking in your favorite cup of tea or coffee.
Any idea what cremonna is?
Next week: Lemonade Pie! It should be summer weather for this one but we’ll make do and turn up the heat.
Never heard of cremonna before. No idea what it is. The biscuits look lovely though!