FOR THE DOUGH
3 cups of flour
6 tablespoons of olive oil
6 tablespoons of sugar
2 teaspoons of Magic baking powder
1 to 2 cups icing sugar
1 to 2 tablespoons lemon juice
TO MAKE THE DOUGH
o Mix eggs, oil and sugar.
o Make a well in the flour. Work into a fine dough. The dough is much lighter in color.
o When ready cut the pastry into 20 or so equal pieces and roll each piece out with your hand (about 6 inches in length).
o Stick the two ends together to form a circle.
BOILING THE TARALLINI
o Boil some water and drop each tarallini for 30 seconds or less until it rises on the water. Remove from water immediately and let it dry on a cloth.
o Score the tarallini with a sharp knife so that a cut is made from the beginning to the end of the circle.
BAKING THE TARALLINI
o Preheat oven to 425 degrees F.
o Bake in a 425 F oven for about 5 to 7 minutes.
Lower the oven to 350 F and continue cooking for 8 to 10 minutes. The biscotti are ready when the color is golden.
o Remove and cool.
FROSTING THE TARALLINI
o Place the lemon juice in a pan and heat at low temperatures.
o Gradually add the icing sugar, constantly stirring the mixture, until it reaches the desired frosting consistency (add more icing sugar, if it's too thin, add more lemon juice if it's too thick).
o Either brush the tops of the tarallini with the frosting or dip the tops in the pan with the frosting.
o Place the frosted tarallini on a platter (Please note that if any of the frosting drips onto the plate, the tarallini might stick to it, so it's important to see to it that it doesn't drip on the plate. To avoid sticking one might place the frosted tarallini temporarily on a platter that is lined with a silicon baking mat and when one is ready to serve them then transfer them to a decorative plate).
STORING THE TARALLINI
o Keep in the fridge until needed.
o Serve at room temperature.
Prior to World War II tarallini were only made for weddings in the town of Guardialfiera, Molise. Many of those (though not all) who immigrated to North America in the 1950s retained this tradition. The tarallini in the photo was one of many that were made by Rita Palazzo for her son's wedding. The photo was taken by her friend, Mary Melfi.