Sicilian taralli

Name: Sicilian taralli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: Type 00 flour 4 cups; Eggs 2; Whole milk ½ cup; Butter at room temperature 7 tbsp; Sugar &frac13; cup; Lemon peel 1; Baker's ammonia 1 tsp; Baking powder 1 bag; Fine salt 1 pinch; Powdered sugar 2 cups; Water 5 tsp; Lemon juice 1

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341

Calories per serving

Vegetarian

Energy Kcal 341
Carbohydrates g 60.6
of which sugars g 29.4
Protein g 6.1
Fats g 8.3
of which saturated fat g 4.55
Fiber g 1.1
Cholesterol mg 55
Sodium mg 84

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Elena Laudicina

So... Sicilian taralli—really, they’re something special. These are the kind of traditional Sicilian cookies that pop up during special occasions, especially around November 2nd when folks in Sicily are remembering loved ones. These sweet little treats? They’ve got a tender texture that, honestly, just melts away the moment you bite into them. Depending on where you are, you might catch a hint of lemon or anise in the dough. Some folks throw in fresh zest or a splash of anise for that extra boost.

And look, some bakers go for butter, while others choose lard—both are great. That little change can make these moist cookies even richer. Here’s the deal: what really makes these Sicilian taralli different is the sugar glaze on top. It gives them a sweet finish and a nice shine. Looks as good as they taste, honestly. Locals swear the glaze is the thing you just can’t skip—it’s what sets these apart from other Italian taralli you’d find in other regions.

You know, in Sicily, it’s typical to enjoy these cookies with a sip of dessert wine during the chilly days around All Souls’ Day. Different towns? They have their own takes. So while you might find a hint of anise in one village, another might offer a more zesty version. Which is great. And that's why this Sicilian taralli recipe is so fun to explore. Plus, there’s a special nod to the "occhi di Santa Lucia"—a variation tied to the Santa Lucia festival on December 13. Seriously good. People talk about how these cookies are golden and a little crispy on the outside, but still soft when you break them open.

That combo of crispy edges and tender insides? So so good, and it’s what makes them a favorite. Whether you go for the classic sweet taralli or try a batch of anise taralli, you’ll get a real taste of Sicilian baking—the kind of food that makes celebrations feel a bit more special. These cookies aren’t just dessert. For real—they’re a piece of Sicilian life, passed around with laughs and stories, and they bring joy to every gathering. Can’t go wrong.

INGREDIENTS

341

Calories per serving

for 12 taralli: Type 00 flour 4 cups (500 g); Eggs 2; Whole milk ½ cup (125 g); Butter 7 tbsp (100 g) - at room temperature; Sugar ⅓ cup (75 g); Lemon peel 1; Baker's ammonia 1 tsp; Baking powder 1 bag; Fine salt 1 pinch

for the glaze: Powdered sugar 2 cups (250 g); Water 5 tsp (25 ml); Lemon juice 1

Preparation

How to prepare Sicilian taralli

To prepare Sicilian taralli, first, place the all-purpose flour in a bowl and add the sugar 1. Add the cubed butter 2 and the milk at room temperature 3.

Then add the baking powder along with the ammonia 4 and the eggs 5. Grate the zest of a lemon inside 6.

Knead everything by hand 7. When you have obtained a homogeneous mixture, transfer it to a floured surface 8 and continue kneading until you have a dough similar to shortcrust but softer 9.

Break off a piece weighing about 2.6 ounces 10 and roll it into a stick with your hands 11. Then fold it in half 12.

and twist it (13-14). Then join the two ends together 15.

to create a ring 16. Do this for all the others and place them on a baking sheet lined with parchment paper, keeping them spaced apart 17. Bake in a preheated static oven at 356°F for about 15 minutes, until they are nicely golden 18.

While the cookies are baking, prepare the glaze. Put the sugar, lemon juice 19, and water 20 in a bowl. Stir with a spoon until you get a homogeneous glaze 21.