Ingredients
7 eggs
12 oz sugar
12 oz oil
1 cup milk
1 cup warm water
2 packets of dry yeast
1 teaspoon salt
Flour as much as needed
Directions
Proof the yeast, using a cup of warm water.
Mix all the ingredients together and work into a fine dough as one would for bread or pizza.
Let the dough rest for ten minutes or so.
Cut the dough into equal parts and roll each piece out with your hands (each piece should be about 7 to 9 inches in length and about half an inch thick).
Stick the two ends of each piece together and form a circle.
Place the taralli on a tablecloth, cover them with plastic, then place a blanket over them.
Keep the taralli in a warm room, and let the dough rest for three to four hours, or until the taralli have doubled in size.
Boil some water and cook the taralli in small batches (two or three) in it; remove from the water when the taralli rise to the surface.
Drain the taralli on a cloth.
Bake the taralli in a 350 F degree oven for about 15 minutes or until the taralli are golden brown.
Notes
Mrs. Carmella Romano's mother-in-law used to make this recipe. As her mother-in-law's mother was called "Carmella" the recipe came to be known as "Biscotti di Mamma Carmella." Photo: Mary Melfi. | 
