Easter frosted taralli are a cherished Italian tradition, often passed down through generations.
These delicate, lightly sweetened rings of dough are boiled before baking, giving them their signature soft yet crisp texture.
The final touch? A simple sugar glaze that adds a delightful sweetness and shine.
For many, like you, these taralli are more than just a recipe—they are a taste of childhood, family, and nostalgia.
Why Nonna Loves This Recipe ❤️
Simple Ingredients, Timeless Flavor – A classic Italian treat made with pantry staples.
Perfectly Balanced Texture – Soft, airy inside with a delicate crisp exterior.
Symbol of Family & Tradition – A must-have for Easter gatherings.
A Fun & Therapeutic Process – Rolling and shaping taralli is both meditative and rewarding!
Cooking Time & Servings
Preparation Time: 30 minutes
Resting Time: 20 minutes
Cooking Time: 25 minutes
Total Time: ~1 hour 15 minutes
Servings: ~20 taralli
Ingredients
For the Dough:
6 large eggs
4 cups (500g) all-purpose flour
6 pinches of salt
½ cup (100g) extra virgin olive oil
½ tsp baking soda
1 tsp sugar
2 tbsp (25ml) grappa (or another liquor)
For the Glaze:
2 cups (250g) powdered sugar
2-3 tbsp water
Method
Step 1: Prepare the Dough
1️⃣ In a mixing bowl, beat the eggs and sugar using a whisk.
2️⃣ Add the grappa and baking soda, then continue whisking.
3️⃣ Slowly drizzle in the olive oil, reserving a little for later.
4️⃣ Switch to a dough hook or mix by hand, adding the flour a little at a time until a dough forms.
Step 2: Knead & Rest
5️⃣ Transfer the dough onto a board and knead with the remaining oil until smooth and elastic.
6️⃣ Let the dough rest for 15-20 minutes.
Step 3: Shape the Taralli
7️⃣ Cut small portions of dough and roll into thin ropes (about 6 inches/15 cm long).
8️⃣ Join the ends to form a ring shape, pressing to seal.
Step 4: Boil the Taralli
9️⃣ Heat a pot of water until small bubbles appear (do not fully boil).
🔟 Drop in a few taralli at a time; when they float to the top, remove and drain on a tea towel.
💡 Tip: Some let the taralli dry overnight, but a 30-minute rest is enough before baking.
Step 5: Bake the Taralli
1️⃣1️⃣ Using a sharp knife, lightly score the sides of each tarallo to help them expand.
1️⃣2️⃣ Bake at 430°F (220°C) for 10 minutes, then reduce to 320°F (160°C) for another 10-15 minutes until golden.
Step 6: Glaze the Taralli
1️⃣3️⃣ Mix powdered sugar and water until smooth (not too thick or too runny).
1️⃣4️⃣ Dip or brush each tarallo with the glaze and let them dry completely.
Nutritional Information (Per Tarallo)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~20g |
| Protein | ~3g |
| Fat | ~3g |
| Sugar | ~8g |
Tips & Tricks for Perfect Taralli
✔ Use Good Olive Oil – It enhances the flavor and texture.
✔ Don’t Skip Boiling – This is key for their signature texture.
✔ Scoring is Essential – It allows the dough to expand while baking.
✔ Let the Glaze Set – Allow them to dry completely before storing.
EASTER SUGAR-FROSTED TARALLI
Notes
Ingredients
For the Dough:
- 6 large eggs
- 4 cups (500g) all-purpose flour
- 6 pinches of salt
- ½ cup (100g) extra virgin olive oil
- ½ tsp baking soda
- 1 tsp sugar
- 2 tbsp (25ml) grappa (or another liquor)
For the Glaze:
- 2 cups (250g) powdered sugar
- 2-3 tbsp water
Method
Step 1: Prepare the Dough
1️⃣ In a mixing bowl, beat the eggs and sugar using a whisk.2️⃣ Add the grappa and baking soda, then continue whisking.
3️⃣ Slowly drizzle in the olive oil, reserving a little for later.
4️⃣ Switch to a dough hook or mix by hand, adding the flour a little at a time until a dough forms.
Step 2: Knead & Rest
5️⃣ Transfer the dough onto a board and knead with the remaining oil until smooth and elastic.6️⃣ Let the dough rest for 15-20 minutes.
Step 3: Shape the Taralli
7️⃣ Cut small portions of dough and roll into thin ropes (about 6 inches/15 cm long).8️⃣ Join the ends to form a ring shape, pressing to seal.
Step 4: Boil the Taralli
9️⃣ Heat a pot of water until small bubbles appear (do not fully boil).🔟 Drop in a few taralli at a time; when they float to the top, remove and drain on a tea towel. 💡 Tip: Some let the taralli dry overnight, but a 30-minute rest is enough before baking.
Step 5: Bake the Taralli
1️⃣1️⃣ Using a sharp knife, lightly score the sides of each tarallo to help them expand.1️⃣2️⃣ Bake at 430°F (220°C) for 10 minutes, then reduce to 320°F (160°C) for another 10-15 minutes until golden.
Step 6: Glaze the Taralli
1️⃣3️⃣ Mix powdered sugar and water until smooth (not too thick or too runny).1️⃣4️⃣ Dip or brush each tarallo with the glaze and let them dry completely.
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