Dessert: Italy – Puglia – Taralli dolci al limone (Southern Italian sweet lemon taralli, ring-shaped cookies with lemon glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- Zest of 2 medium lemons (about 2 tbsp (6 g))
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- For glaze: 1 cup (120 g) powdered sugar mixed with 2–3 tbsp (30–45 ml) fresh lemon juice

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- Zest of 2 medium lemons (about 2 tbsp / 6 g)
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- For glaze: 1 cup (120 g) powdered sugar mixed with 2–3 tbsp (30–45 ml) fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl combine flour, sugar, baking powder, salt, and lemon zest. Stir in olive oil and white wine to form a firm but pliable dough.
3. Divide dough into small pieces and roll into ropes about 1/2-inch (1.3 cm) thick; join ends to make rings roughly 2 inches (5 cm) across.
4. Place rings on prepared sheets and bake 18–20 minutes until dry and lightly golden.
5. Cool completely. Whisk powdered sugar with lemon juice to a smooth glaze, dip tops of taralli into glaze, and set on a rack until glaze firms.