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These vibrant, family-favorite Italian cookies have been passed down through my family for ages. With their buttery taste and fun pastel sprinkles, they're a wonderful way to ring in springtime and add some Italian flair to your Easter celebrations.
My grandma taught me how to bake these treats, and she always made sure they were done before Palm Sunday. I still remember the wonderful butter and vanilla smell filling up the kitchen as we rolled out dozens of rings together. Now I get to create those same memories with my kids every spring.
What You'll Need
- All Purpose Flour: You'll want 5 1/2 cups to give these cookies their soft but sturdy texture.
- Baking Powder: About 1 1/2 Tbsp helps create that subtle puffiness and tiny cracks on top.
- Eggs: Grab 6 large ones and let them sit out until they're not cold anymore.
- Sugar: Just 1 1/4 cups of the regular white kind gives the right amount of sweetness.
- Unsalted Butter: Melt 12 Tbsp and let it cool a bit for that yummy, rich taste.
- Vanilla: Pour in 2 Tbsp of the real stuff for the best flavor.
- Confectioner's Sugar: You'll need 3 cups to make the smooth topping that hardens nicely.
- Water: About 4 Tbsp to make your glaze easy to spread.
- Lemon Extract: A tiny 1/2 tsp adds a fresh kick, or try Fiori di Sicilia for a truly Italian touch.
- Nonpareil Sprinkles: Pick soft springtime colors to keep with tradition.
How To Make Them
- Mix Everything Together:
- First, sift your flour and baking powder in a big bowl so they blend well. In another bowl, whip your eggs and sugar till they look fluffy – about 2 minutes by hand or 1 minute with a mixer. The mix should drip down in ribbons. Now slowly pour in your melted butter and vanilla while you keep stirring. Add the flour bit by bit, about a cup at a time, and mix gently. You'll end up with a soft dough that feels smooth but not sticky enough to coat your fingers.
- Make Your Cookie Rings:
- Sprinkle some flour on your counter and plop the dough down. Break off pieces about the size of golf balls. Roll each piece into a snake about 7 inches long and 1/2 inch thick. Connect the ends to make a circle and pinch them together. Put them on baking sheets with parchment paper, leaving an inch between each. If you want to get fancy, twist the snake before making it a circle. Bake at 350°F for 12 to 15 minutes until the bottoms look lightly golden but the tops stay pale.
- Whip Up The Glaze:
- Let the cookies cool completely on racks while you make the glaze. Sift the powdered sugar into a wide, shallow bowl to get rid of lumps. Add water a tablespoon at a time and keep whisking until it looks smooth and covers the back of your spoon. Mix in the lemon extract or Fiori di Sicilia. Your glaze should be thick enough to coat but still drip off a bit. Too thick? Add a few water drops. Too thin? Throw in more powdered sugar.
- Add Your Finishing Touch:
- Take one cookie at a time, flip it over, and dunk the top into the glaze. Let extra glaze drip off for a second or two. Put the cookie glaze-side up on a rack with wax paper underneath to catch drips. While the glaze is still wet, shower it with sprinkles. The wet glaze helps the sprinkles stick. Let everything dry completely for a few hours or overnight before you put them away.
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I'm crazy about using Fiori di Sicilia extract in these cookies. The name means "Flowers of Sicily" and it mixes citrus and vanilla flavors that remind me of my family's hometown in southern Italy. My grandpa always used to sneak one fresh from the oven before we could ice them. He swore they tasted more authentic that way.
Keeping Them Fresh
Your Italian Easter cookies will stay tasty for about a week if you keep them in a sealed container at room temperature. Put some parchment paper between each layer so they don't stick together. Need to store them longer? You can freeze the plain cookies for up to 3 months in freezer bags. The decorated ones freeze too, but the colorful sprinkles might run a little when they thaw out.
Different Takes
Each part of Italy puts their own spin on Easter cookies. In Sicily, they often mix in some citrus zest. Naples bakers might add a splash of limoncello to the topping. Up north, you might find almonds or anise seeds in the dough. My family brings their recipe from Calabria, where they traditionally shape the dough into little nests and put a colored egg in the middle before baking.
Ways To Enjoy Them
Italians usually eat these cookies on Easter morning with coffee or espresso. They taste amazing with a glass of sweet Vin Santo wine for grown-ups or warm milk for kids. Try arranging them on a fancy tiered plate with some spring flowers for a pretty Easter table decoration that everyone can eat for dessert.
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Frequently Asked Questions
- → What’s special about Easter taralli?
They get their unique taste from lemon flavor or Fiori di Sicilia, paired with a light glaze and colorful sprinkles, making them perfect for any party.
- → Can these cookies be made ahead?
They can! Bake them a few days early and store securely. Add the glaze and sprinkles right before serving for freshness.
- → What’s a good Fiori di Sicilia replacement?
If you can’t find Fiori di Sicilia, use a mix of lemon extract or combine vanilla and orange zest for a similar touch.
- → What shapes should I make with the dough?
Traditionally, they’re small rings. But don’t hesitate to try out twists, knots, or other playful designs!
- → Can the icing be colored?
Of course! Match the icing colors to your party theme or go bright to celebrate Easter flair.