Gluten Free Italian Taralli Cookies Recipe
These traditional Italian Taralli Cookies are festive for Christmas, Easter or any time of year you want to celebrate with a not-too-sweet cookie and sprinkles!
• 1 cup granulated sugar
• 3 eggs
• 1 Tbs. pure vanilla extract (OR 2 tsp. pure vanilla extract + 1 tsp. almond extract)
• 1 tsp. lemon extract (optional)
• 3 1/2 cups (472 gr) gfJules Gluten Free All Purpose Flour
• 1 heaping Tbs. baking powder
• 3 1/2 - 4 cups (1 lb box) confectioner's sugar, sifted
• 2-4 Tbs. lemon juice (juice of 1-2 lemons)
➋ Beat butter and sugar together until lighter and fluffy. Stir in eggs, extract and zest, if using.
➌ Whisk together gfJules Flour and baking powder in a separate bowl. Slowly stir into sugar mixture until fully incorporated. The dough will be thick but not too sticky.
➍ Line a baking sheet with parchment paper.
➎ Scoop tablespoons of dough and roll into logs on a clean counter or pastry mat lightly dusted with more gfJules Flour if necessary, to prevent it from sticking. Bend the logs into a crescent shape or form small donuts with the dough. Lay on the prepared baking sheet, leaving 1 inch between cookies to allow for spread during baking.
➏ Bake for 12-15 minutes, or until they are lightly browned on the bottom. Remove to cool on a wire rack without removing from pan.
➐ Once cool, prepare glaze by whisking lemon juice into sifted powdered sugar until it's of drizzling consistency but not too thin. Add more sugar if too thin; more juice if too thick.
➑ While glaze is wet, sprinkle tips of each cookie with gluten free sprinkles for decoration.
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INGREDIENTS
• 1 cup butter or vegan alternative (e.g. Earth Balance Buttery Sticks) - 2 sticks• 1 cup granulated sugar
• 3 eggs
• 1 Tbs. pure vanilla extract (OR 2 tsp. pure vanilla extract + 1 tsp. almond extract)
• 1 tsp. lemon extract (optional)
• 3 1/2 cups (472 gr) gfJules Gluten Free All Purpose Flour
• 1 heaping Tbs. baking powder
• 3 1/2 - 4 cups (1 lb box) confectioner's sugar, sifted
• 2-4 Tbs. lemon juice (juice of 1-2 lemons)
DIRECTIONS
➊ Preheat oven to 375 F.➋ Beat butter and sugar together until lighter and fluffy. Stir in eggs, extract and zest, if using.
➌ Whisk together gfJules Flour and baking powder in a separate bowl. Slowly stir into sugar mixture until fully incorporated. The dough will be thick but not too sticky.
➍ Line a baking sheet with parchment paper.
➎ Scoop tablespoons of dough and roll into logs on a clean counter or pastry mat lightly dusted with more gfJules Flour if necessary, to prevent it from sticking. Bend the logs into a crescent shape or form small donuts with the dough. Lay on the prepared baking sheet, leaving 1 inch between cookies to allow for spread during baking.
➏ Bake for 12-15 minutes, or until they are lightly browned on the bottom. Remove to cool on a wire rack without removing from pan.
➐ Once cool, prepare glaze by whisking lemon juice into sifted powdered sugar until it's of drizzling consistency but not too thin. Add more sugar if too thin; more juice if too thick.
➑ While glaze is wet, sprinkle tips of each cookie with gluten free sprinkles for decoration.
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