Taralli with warmed eggs Apulian recipe

Ingredients:

• 500 g of 00 flour
• 6 medium eggs

grated zest of half a lemon

a pinch of salt

Approximately 7 g of instant yeast

• 1 or 2 tablespoons of grappa

Procedure:

On the work surface, sift the flour together with the instant yeast, arrange it in a well and add the beaten eggs, the grated lemon zest, the pinch of salt, the grappa and mix everything together with a fork.

Work the mixture with your hands until you obtain a smooth and well-blended mixture.

Let the dough rest for about 30 minutes in a bowl covered with a cloth.

Once the time has passed, detach a small piece of dough and form a not very thin stick, divide it approximately every 8/10 cm and form the tarallo

Let the taralli rest on the pastry board for about 1 hour

Bring plenty of salted water to the boil and add a drizzle of extra virgin olive oil

When the water boils, drop in some taralli and cook for about 2/3 minutes. As soon as they float to the surface, you can drain them with a slotted spoon and continue cooking the other taralli in the same water (do not crowd the water, it is best to immerse 5/6 taralli at a time).

Place the boiled taralli on a pastry board, cover them with cotton cloths and leave to dry for more than 12 hours

Bring the oven to 190°C static, with a knife make deep cuts on the sides of the taralli otherwise they will not have the strength to split during cooking.

Place the taralli with warmed eggs on a baking tray lined with baking paper and bake in a preheated oven for about 30 minutes (depends on the oven)

By magic the taralli will swell and split

The heated taralli with eggs must be cooked and well golden

They are enjoyed with or without icing

Here's how to make cookie icing:

Ingredients for 1 egg white:

• 1 egg white

a pinch of salt

• 1 tablespoon lemon juice

Approximately 200 g of icing sugar (The quantity is purely indicative, it depends on the weight of the egg white used)

electric mixer

food coloring

Procedure:

In a bowl, whip the egg white with a pinch of salt for a few minutes.

When the egg white has become more liquid but not whipped, add about 150 g of sifted icing sugar a little at a time and continue to work. Add lemon juice to make a shiny, white glaze. To obtain a thicker and more covering cream, add more icing sugar.

Continue to work the icing until you obtain a smooth and soft cream with the right consistency (the whisks must leave a mark)

If you prefer a colored icing, add a little food coloring and continue mixing (add coloring until you reach the desired color)

Use the icing immediately, otherwise cover it with a damp cloth to avoid creating a crust on the surface.

Serve the glazed desserts after checking that the icing is dry. When the icing is not dry you can scatter decorations, they will glue easily.