Ingredients
For (sweet taralli) dough:
3 cups of flour
6 large eggs
6 tablespoons of olive oil
6 tablespoons of sugar
2 teaspoons of Magic baking powder
For decoration:
1 or 2 egg yolk(s) for brushing
1 hard-boiled small egg (in its shell)
Multi-colored sprinkles
Directions
Mix flour, sugar, melted lard, baking powder and work into a cookie dough (If the dough is too soft add more flour, if it's too hard add more lard).
Shape the dough into ball, lightly flour it, wrap it with clear plastic and then let it rest at room temperature for about an hour.
On a floured wooden board make three large taralli-style logs and one small one with the rested dough. Make the three larger logs 12 inches to 14 inches long and about an inch thick.
Braid the three longer logs, leaving ample space between the logs as the dough will thicken in the oven.
Add a hard-boiled egg (still in its shell) to the braided log, attaching the egg with tiny dough-strings made from the fourth dough portion.
Brush the top of the braided log with egg yolk (including the hard-boiled egg).
Add multi-colored sprinkles to the braided log and to the hard-boiled egg.
Place the decorated braided log on a cookie sheet that has been greased (or has a silicon-based baking mat over it).
Bake in a 325 degree oven for 20 to 25 minutes or until the dough is golden (if it turns brown it will taste burnt).
Serve at room temperature.
Notes
Please note that while the traditional method of making sweet taralli dough calls for olive oil, many Italians now living in North America have switched to using all-purpose vegetable oil. Many North Americans also add more sugar than what the original recipe called for. Nonetheless, the traditional Easter log made with sweet taralli dough should taste more like a holiday bread than a cookie. For those who do not like their desserts overly sweet, this is the recipe for them. Photo: by the contributor. |
