The Taralli biscuits are made all over Sicily. In some provinces the lemon flavor is replaced with the orange and
vanilla and in other parts anise liquor or seeds are added.
When they are freshly made they may feel firm, but the next day they became soft and delicately
The lemon taste and its flavor blend well with the sugar making the Taralli an ideal marriage with a cup of
For the Dough
sticks of unsalted butter 6 oz.
juice of 2 lemons
teaspoon baking powder
teaspoon baking soda
of 1 lemon
some milk if needed
For the Icing
of 2 lemons
of 1 lemon
tablespoon of water
Make a well with the flour, place in it and combine sugar and butter.
Add eggs, salt, baking powder, baking soda and lemon juice and zest. Mix all ingredients with the help
of a fork and then using your hands knead to bring dough together. If dough is too dry add some milk, if too sooft
add some flour.
Do not over mix. Do not handle dough more than necessary. Refrigerate dough for 1 hour.
Prepare pan: grease and dust a cookie sheet with flour.
Cut dough in 2 pieces and each pieces in 2 parts. Knead dough and make each piece compact, shape each piece into an
elongated roll 1½ inch in diameter. Cut it into 6 pieces and roll each piece to form a stick about 6 inches long.
Seal the ends together to form a circle, place each piece into a greased pan, 2 inches apart.
Bake at 350 degrees for about 15 minutes, until cookies are a light golden color.
Place the confectionary sugar, lemon juice, 1 tablespoon of water and the zest of lemon in a bowl and whip it until
it becomes creamy.
When taralli are cooled, using a pastry brush, glaze the taralli. When biscuits are completely dry, store them in
an airtight cookie jar or container.