Santa Lucia's Eyes
- Lactose Free
- Vegetarian
- Energy Kcal 115
- Carbohydrates g 19.4
- of which sugars g 8.9
- Protein g 1.9
- Fats g 3.1
- of which saturated fat g 0.52
- Fiber g 0.3
- Cholesterol mg 11
- Sodium mg 5
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Makes: 16 pieces
- Cost: Low
- Note + the cooling time of the taralli and the setting time of the glaze
PRESENTATION
In Puglia, there's a sweet treat called Eye of Saint Lucia, wrapped in tradition and family stories. Known locally as Occhi di Santa Lucia, these little glazed tarallini start appearing on tables around December 13th, the feast of Santa Lucia. People in Southern Italy recognize them for their small size and shiny glaze made from just water and powdered sugar. And the dough? No salt or sugar. So the sweet flavor, it's all from that glossy, tender glaze on the outside. Every family does it differently—some make them super crispy, others a bit more moist. But the Saint Lucy's Eye biscuit always keeps its Puglian roots. Honestly, similar treats pop up in nearby regions like Calabrian ginetti or Sicilian taralli, yet nothing really matches the unique, smaller style from this part of Italy.
On Santa Lucia's day, neighbors swap these Saint Lucia shell biscuits. It’s a way to wish good luck and share a bit of old-school warmth. People talk about the Saint Lucia lucky charm, tied to legends of protection and good fortune, much like the Saint Lucia operculum in jewelry. These biscuits are light, kinda crunchy when you bite, but they turn soft and almost melt-in-your-mouth once you hit the glaze. It's like tasting Puglia’s holiday spirit—simple ingredients turning into something really special for the season. And listen, these snacks are not just about food—they are about keeping pieces of the Saint Lucia legend alive every year, with the recipe changing slightly from house to house.
Honestly, it's a fun way to connect with Puglian roots, whether you're around a big family table or enjoying a quiet snack with coffee during the winter. Sharing these treats brings a sense of community and tradition—making every bite a reminder of Puglia's rich cultural tapestry and the warmth of the holiday season. Really, it’s so so special.
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INGREDIENTS
- Ingredients for 18 pastries
- Extra virgin olive oil 3 ½ tbsp (50 g)
- White wine 1.8 oz (50 g)
- Eggs 2 oz (55 g) - (about 1)
- Type 00 flour 2 cups (250 g)
- for the glaze
- Powdered sugar 1 ¼ cup (150 g)
- Water 0.4 tbsp (25 g)
How to prepare Santa Lucia's Eyes
To prepare Santa Lucia's eyes, first pour the flour into a bowl, add the oil, the wine 2, and an egg 3.
Mix first with a wooden spoon 4, then with your hands until you get a homogeneous dough 5. Transfer it to a work surface and cover it with plastic wrap 6 while you start forming the cookies, otherwise, it might dry out.
Take a portion 7 and form a log about 0.6 inches thick 8. Then cut pieces about 4 inches long 9.
Form small rings by closing the freshly cut log 10, they should look like taralli. Transfer them to a baking sheet lined with parchment paper 11 and bake in a preheated static oven at 350°F for about 20 minutes. Once cooked, take them out 12 and let them cool.
When they are cool, prepare the glaze. Pour powdered sugar and water into a bowl 13; mix with a whisk until you get a smooth glaze 14. Then dip only the top side of the tarallino into the glaze 15,
then flip it over 16 and place it on a tray lined with parchment paper. Repeat the same operation for all the others 17 and let the glaze dry completely before serving your Santa Lucia's eyes 18.