| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive17 |
1 |
servings |
INGREDIENTS
| 5 1/2 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Baking powder |
| 6 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
|
Sticks unsalted butter; melted |
| 1 1/2 |
tb |
Vanilla extract |
| 3 |
c |
Confectioners' sugar |
| 4 |
tb |
Water |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla extract |
|
|
Multi-colored nonpareils; optional |
| 3 |
|
Cookie sheets or jelly roll pans covered |
|
|
; with parchment paper |
INSTRUCTIONS
DOUGH
ICING
Preheat oven to 350 degrees and set racks in upper and lower thirds.
For the dough, combine the flour and baking powder, stirring well to mix.
Whisk the eggs in a bowl, then whisk in all the remaining ingredients in
order. Fold in the flour mixture.
Turn dough out on a floured surface and knead lightly to mix. Separate into
16 equal pieces. Roll each to an 8-inch rope, then into a circle. Place 5
or 6 on each pan.
Bake the taralli about 30 to 40 minutes, or until well puffed and deep
golden. Cool on racks.
For the icing, combine all ingredients in a saucepan and heat gently until
lukewarm. Brush over the tops of the cooled cookies. Sprinkle with
multi-colored nonpareils, if desired.
Converted by MC_Buster.
Per serving: 4973 Calories (kcal); 171g Total Fat; (31% calories from fat);
105g Protein; 741g Carbohydrate; 1494mg Cholesterol; 2563mg Sodium Food
Exchanges: 34 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30
Fat; 14 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9302
Converted by MM_Buster v2.0n.
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