For sweet taralli dough
5 cups flour
4 eggs
8 ounces sugar
8 ounces vegetable oil
8 ounces milk
5 teaspoons Magic baking powder
1 lemon, both the zest and the juice

For frosting
Icing sugar
a bit of lemon juice
a bit of vanilla extract
Water
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ORIGINAL ITALIAN TEXT
4 uove
8 ouz. di zucchero di olio e latte
1 limone grattugiate e liquido
5 t. farina
5 c. te magiche
*
zucchero
un po di limone
un po di vaniglia
un po di acqua
*
325 8-10 minuti

o Mix sweet taralli dough ingredients and work into a malleable dough (about 15 to 20 minutes).

o Form the dough into a cylinder; cut a few small pieces and shape them into taralline logs -- about 5 inches long, 1/2 inch wide. Press ends together to form a ring. Continue until all the dough is processed.

o Preheat oven to 325 F degrees.

o Bake until golden brown -- about 10 minutes.

o Make the icing and decorate the taralline with it.

o Keep in fridge until ready to serve.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her (The one in this entry was provided to her by her friend, Lina). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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