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Taralli Dolci with Black Anise Seeds

10/07/09 | by slowfoodsf | Slow Food member’s recipes

5 to 5 1/2 cups all purpose flour

5 teaspoons baking powder

6 large eggs

12 tablespoons sugar

1/2 teaspoon kosher salt (if using table salt decrease to 1/4 teaspoon)

1 1/2 sticks unsalted butter, melted

5 tablespoons milk

1 1/2 tablespoons vanilla extract

2 tablespoons grated orange rind

 

Icing:

3 cups confectioners powdered sugar

4 tablespoons water

1 tablespoon lemon juice

1 teaspoon vanilla extract

Multi-colored nonpareils (hundreds of thousands)

 

To make icing: combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of cooled cookies. Sprinkle with multi-colored nonpareils.

 

2 cookie sheets lined with parchment paper

 

Preheat oven to 350 degrees

 

To make dough, combine flour, baking powder, sugar and salt. Whisk eggs in a bowl, add melted and cooled butter, vanilla, orange rind, Black Anise seeds, and combine with flour mixture to make a soft but not sticky dough. Knead lightly to mix. Cut pieces of dough and roll into a rope about 1 inch in diameter, then cut pieces approximately 6 inch lengths, roll into snail shape and pinch lightly together. Bake until puffed and golden about 20 to 25 minutes.