SWEET ANISE TARALLI (Taralli dolci all’anice)

One of the most famous and delicious Italian recipe.

These biscuits have a fantastic scent and aroma, as they are used for their realization: orange, lemon and anise.

The thing that will impress you most will be the scent that will be released at home during the cooking of the taralli.

Ingredients:

Makes 36 cookies.

For the Dough:

• 4 extra-large eggs
  
• 1/2 cup extra-virgin olive oil
  
• 1 and 1/2 teaspoons anise extract
  
• 1 tablespoon anise seeds, ground
  
• 1/2 cup honey
  
• 4 to 4 and 1/2 cups unbleached all-purpose flour
  
• 1/2 teaspoon fine sea salt
  
• 2 tablespoons baking powder
  
  For the Glaze:
• 1 and 1/2 cups confectioners’ sugar
  
• 3 to 4 tablespoons half-and-half or milk 
  
  Directions:
  
  Prepare the Dough:
  Preheat the oven to 350°F.
  
  Line 2 baking sheets with parchment paper and set aside.
  
  Mix 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 mix or blend the ingredients.
  
  Combine 4 cups of the flour, salt, and baking powder in a bowl.
  
  Slowly add the mixture to the food processor or mixer and process to form a soft dough; it should be the consistency of thick dough. If more flour is needed add it 1 tablespoon at a time.
  
  Knead the dough on a work surface to smooth it out.
  
  Divide the dough into 4 equal pieces and work with one 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 dough 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.
  
  Prepare the Glaze:
  While the taralli bake, in a bowl, combine the sugar and the half-and-half milk.
  
  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. 
  
  That’s it!