Recipe: Sweet Anise Taralli (Taralli Dolci con Anice, Italian cookies, baked)

SWEET ANISE TARALLI (TARALLI DOLCI CON ANICE)

"Dry biscuits known as taralli (little round things) are always present at mealtime on southern Italian tables. Depending on where you are in Italy, they can he made with yeast dough and flavored with hot red pepper and coarse black pepper. They can be tamer-tasting when left just plain, or they can be turned into a sweet little something like this non-yeast cookie version flavored with honey, anise extract, and anise seeds and dipped in a confectioners' glaze. The dough is quick to make in a food processor or a stand mixer."

Saving time: Make the dough ahead, wrap it, and refrigerate it for up to 2 days.

FOR THE DOUGH:
4 extra-large eggs
1/2 cup extra-virgin olive oil
1 1/2 teaspoons anise extract
1 tablespoon anise seeds, ground
1/2 cup honey
4 to 4 1/2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
2 tablespoons baking powder
FOR THE CONFECTIONER'S GLAZE:
1 1/2 cups confectioners' sugar
3 to 4 tablespoons half-and-half or milk

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

Whirl the eggs in a food processor or blend them in a stand mixer until fluffy. Add the olive oil, anise extract, anise seeds, and honey and whirl or blend the ingredients.

Combine 4 cups of the flour, the salt, and baking powder in a bowl. Slowly add the mixture to the food processor or mixer and process or mix to form a soft dough; it should be the consistency of Play-Doh. If more flour is needed add it 1 tablespoon at a time.

Knead the dough on a work surface to smooth it. Divide the dough into 4 equal pieces and work with 1 at a time; keep the rest under damp paper towels.

Roll each piece into an 18-inch rope and cut eighteen 1-inch pieces from each rope.

Roll each of 2 pieces into an 8-inch rope. Attach the two pieces at one end and twist them together. Bring the 2 ends together and pinch them closed to make a small circle. Place the taralli on the baking sheets, spacing them 1-inch apart.

Bake the taralli for 15 to 20 minutes or until nicely browned.

While the taralli bake, make the glaze: In a bowl, combine the sugar and the half-and-half.

Remove the taralli from the baking sheets and, while they are still warm, dip the tops of each one in the confectioners' sugar glaze and place on a cooling rack to dry completely. Store in an airtight container.

Makes 36 twists
Source: Ciao Italia Pronto! by Mary Ann Esposito