Chef Walter Potenza

Restaurateur, Educator in Providence Rhode Island & Mosciano S.Angelo Italy

Taralli Siciliani

Taralli Biscuits

(“Biscotti Taralli al Limone”) 

The Taralli biscuits are made all over Sicily. In some provinces the lemon flavor is replaced with the orange and vanilla and in other parts anise liquor or seeds are added.
 When they are freshly made they may feel firm, but the next day they became crunchy, soft and delicately delicious.

Makes 24 to 30


For the Dough
•6 cups flour .
•1 cup sugar – 8 oz.                                             
•1 ½ sticks of  unsalted butter (6 oz.)
•2 large eggs
•2 yolks
•juice of 2 lemons
•½ teaspoon baking powder
•½ teaspoon baking soda
•pinch of salt
•zest of 1 lemon
•flour for dusting
•some milk if needed

For the Icing
•1 cup confectionary sugar
•juice of 2 lemons
•1 tablespoon of water


The Dough
 Make a well with the flour, place in it and combine sugar and butter.
Add eggs, salt, baking powder, baking soda lemon juice, lemon zest  and mix all ingredients with the help of a fork; then using your hands knead to bring dough together.

If dough is too dry add some milk, if it is too soft add some flour.
 Do not over mix. Do not handle dough more than necessary. Refrigerate dough for 1 hour.
 Prepare pan: grease and dust a cookie sheet with flour.

The Biscuits
 Cut dough in 2 pieces and each pieces in 2 parts. Knead dough and make each piece compact, shape each piece into an elongated roll 1½ inch in diameter. Cut it into 6 or 8 pieces and roll each piece to form a stick about 6 inches long. Seal the ends together to form a circle, place each piece into a greased pan, 2 inches apart.

The Baking
 Bake at 350 degrees for about 15 minutes, until cookies are a light golden color. 

The Icing
 Place the confectionary sugar, lemon juice and 1 tablespoon of water in a bowl and whip it until it becomes creamy. When taralli are cooled, using a pastry brush, glaze the taralli. When biscuits are completely dry, store them in an airtight cookie jar or container.

Author: Chef Walter

chef / food historian / culinary educator / research & development chef / speaker / specialist in celiac cooking / nutrition / diabetes cooking / researcher of Jewish-Italian Sephardic Cooking

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