Taralli Bolliti – Viscuotta Scaurati
The “Taralli” biscuits
are made all over Sicily.
In Ragusa and in its province, the taralli, also called Viscuotta
Scaurati, meaning boiled biscuits, are prepared using a different baking
method, and actually before being baked the biscotti are boiled and dried overnight, to give them a particular
consistency, usually crunchy on the outside and soft on the inside.
It is advisable to use an electric mixer to facilitate the kneading which is a laborious and necessary
biscuits are prepared around Easter and although the viscotta can be
molded in the “S” form, fingers, stars, rounds, etc., the most popular shape is in the form
of a crown. Before baking, using sharp
scissors, slits are made around the taralli to give the contour of a crown, resembling the crown of
thorns that was put on the head of Jesus, on the Day of the Crucifixion.
usually is near the feast of Saint
Joseph on March 19,
these biscuits are also called Biscotti Scaurati di San Giuseppe.
Viscuotta Scaurati are baked at
low temperature to achieve light colored cookies with a soft and delicate interior; or baked at a higher
temperature to get a rich dark golden color, crunchy on the outside and crumbly on the inside: it is a perfect
snack or a superb companion to a glass wine.
photos are the Viscuotta Scaurati produced by
Panificio Tinghino Paolo
356 via Magenta
97019 Vittoria, (RA)
Telephone 011 39 093 298 6026
about 48 Biscuits
1 ½ lbs. semolina flour
1 lb. cake flour
4 oz. sugar
1 tablespoon of anise seeds
2 ½ oz. unsalted butter at room temperature
5 large eggs
¼ cup lemon juice
Zest of ½ lemon
¼ cup water
Pinch of salt
Extra flour for dusting or to add
a well with the flour, place in it and combine sugar and butter.
Add eggs, salt, water 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 water, if too soft add some flour.
Knead dough until it
into a single mass. Dust working surface with flour and knead dough by pushing it down firmly to the center, turn
dough 90 degrees and press down again: keep kneading until dough is elastic, and has a silky consistency. Knead for
15 minutes, usually no more than 20 minutes or until gluten develops.
Form a ball, cover with plastic and let the dough rest for 1 hour in the refrigerator.
Cut dough in 4 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 into a pan.
Boiling - Scaurati
Bring to a boil a large sauce pot half full of water and over a medium heat, immerge the taralli a few at a time.
When the taralli come to the surface, remove with a slotted spoon and place on a kitchen towel to dry, then
transfer into pans.
Repeat until you finish boiling all the taralli.
Rest overnight to dry.
Prepare pans: grease and dust the cookie sheets with flour and arrange the taralli 2 inches
Before baking, use a cutter make some slits on the top of the taralli; if you use the scissors clipping all around
will give the contour of a crown.
the light colored viscotta, bake them at 325 degrees for 15 to 20 minutes; for the dark colored taralli
bake them at 350 degrees for 15 to 20 minutes, or until they are a dark golden color.