The recipe for Easter Taralli with icing is a simple recipe typical of the Easter period and is prepared with very few ingredients, only eggs and flour and oil. No sugar, no flavoring and no yeast. Eggs, while cooking in the oven, cause the Easter taralli to swell and split. The only cuddle of this recipe is the delicious glaze or gilep that can be prepared with or without egg white.
INGREDIENTS:
- 500 GR OF FLOUR 00
- 5 EGGS
- 5 SPOONS OF OIL
- 5 PINKS OF SALT
METHOD:
On the work surface, sift the flour and arrange it in a heap.
Combine the eggs and start incorporating them into the flour with a fork.
Work the dough vigorously with your hands until you get a light, firm, smooth and well blended dough. Let it rest at room temperature for about 20 minutes covered with a plate.
After the time has elapsed, remove pieces of dough, spread them into sticks and form the taralli of the desired size, sealing the joining point well and unfold the edges as seen in the video.
Arrange the taralli obtained on a well-spaced baking sheet lined with parchment paper
Bake in a preheated oven at 180 ° C for about 15/20 minutes, they must be cooked and golden. Let it cool down.
Prepare the glaze and dip the taralli evenly. Arrange the Easter taralli with icing in a row on a long toothpick or in an iron for wool placed on two bowls, it will serve to dry the icing without the taralli coming into contact with any surface.
Allow to dry well, pass the taralli in the icing if necessary and let it dry again
To prepare the icing instead follow this procedure:
Ingredients
1 egg white
170/200 g of powdered sugar
a few drops of lemon juice
Sift the icing sugar
In a bowl, pour the egg white with a few drops of lemon and with a mixer work everything until the whipped egg white is swollen and white.
Add the sifted icing sugar a little at a time and continue to work the icing with the electric mixer until the mixture is homogeneous and without lumps. It must have a fairly dense consistency.
