CREAM AND CREAM CREAMS
356 recipes
Lemon taralli glazed
ingredients
servings
5
Type 00 wheat flour
430 oz
Baking ammonia
7 oz
White sugar
90 oz
Eggs
2 unit
Lard
90 oz
Lemon peel
1 unit
Aniseeds
to taste
Icing sugar
to taste
Lemon juice
1 unit
Full fat milk
to taste
Desserts from Italy - Puglia
Lemon taralli glazed
Lemon taralli glazed
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Don't love taralli ... it's impossible !! But ... besides salted taralli, there are also sweet taralli ... they are also unique! This is why today I propose you a sweet recipe: Taralli glazed with lemon!
preparation
step 1
Separate the yolks from the whites.
step 2
With the help of the electric whisk, beat the egg yolks with the sugar until you have the consistency of a homogeneous cream; then add the sieved ammonium flour and carbonate and slowly mix adding the softened lard.
step 3
Add the anise seeds and the grated rind of a lemon; beat the egg whites until stiff and mix the mixture, little by little, with movements from the bottom upwards.
step 4
Pour the mixture on a flat surface and, if necessary, add more flour; the mixture must be smooth and not stick to the hands, so that it can be worked.
step 5
Divide the dough into smaller pieces and form small loaves, roll them up to form braids and join the ring ends.
step 6
Place them on a baking tray, spacing the biscuits a few centimeters and bake at 180 ° for 10-15 minutes until they are golden (when you open the oven, be careful with the evaporation of the ammonia to recommend to keep the room ventilated).
step 7
Meanwhile prepare GLASS. I prepared the cold one by simply beating with a whisk icing sugar (about 70 grams) with the juice of a lemon; it must be smooth and velvety, not too thick, it must flow when the whisk is lifted.
step 8
If too thick, add milk, one spoonful at a time.
step 9
Brush it on warm taralli and put them back in the oven for a few minutes, with the half-open door, so as to dry and fix the icing to the biscuit.
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