Yield: 1 servings
|5½ cup||All-purpose flour|
|1½ tablespoon||Baking powder|
|1½||Sticks unsalted butter; melted|
|1½ tablespoon||Vanilla extract|
|3 cups||Confectioners' sugar|
|1 tablespoon||Lemon juice|
|1 teaspoon||Vanilla extract|
|Multi-colored nonpareils; optional|
|3||Cookie sheets or jelly roll pans covered|
|; with parchment paper|
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: 34½ Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 14 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9302 Converted by MM_Buster v2.0n.