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    Home » Recipes » Cookies

    Italian Easter Cookies (Taralli Dolci Di Pasqua)

    By Wendy Sondov · Published: Mar 30, 2015 · Modified: Jan 28, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Italian Easter Cookies (Taralli Dolci Di Pasqua) are a lightly sweet cookie with a crunchy sugar icing flavored with citrus.  Though perhaps less familiar to Americans than  biscotti, taralli are also a fabulous care package cookie. 

    Italian Easter Cookies (Taralli Dolce Di Pasqua), puffy, round dough balls iced in crisp white icing with pastel nonpareil sprinkles.

    Why you'll love this recipe

    Taralli are firm rather than crunchy, with a lightly sweet vanilla dough encased in crisp citrus icing.

    The ingredients for this icing look like the typical ingredients for a simple confectioner’s sugar glaze, but something changes when those ingredients are gently warmed.

    The resulting icing is thicker, crunchier, and hardens VERY quickly, so quickly that you have to move quickly in order for the sprinkles to stick.

    Taralli cookies make a great care package cookie even when it isn’t Easter, as they stay fresh for at least a week and travel well. Taralli are also great to fill the cookie jar at home and enjoy alongside a cup of coffee or a glass of milk.

    Closeup showing crisp, firmed white citrus icing and pastel sprinkles covering the top of the cookie.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. Melt butter in the microwave and set aside to cool slightly.
    2. In a large bowl whisk together flour and baking powder.
    3. In the bowl of an electric mixer, whisk the eggs then beat in the sugar, melted butter, and vanilla.
    4. Stir in the flour mixture to form a soft dough. Then chill the dough 1 hour- overnight, until firm enough to handle.
    5. When ready to bake, divide dough into 36 even pieces, roll  into a balls, then into a 6” ropes. Press the ends of each rope together to form rings.
    6. Bake  until puffed and just turning golden.
    7. Cool completely  before icing.
    8. To make the icing, stir the confectioner’s sugar, water, and extract in a small saucepan, over low heat just until barely warm. 
    9. Working quickly before the icing hardens, dip  cookie tops into the icing  and immediately add sprinkles. 
    Round, puffy cookies covered in white icing and pastel nonpareil sprinkles.

    Tips

    • The icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing.
    • It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens.
    • Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystalize and make a sandy icing.
    A cookie half balanced on a coffee cup rim, showing the thick, firm interior.

    More Italian cookie recipes

    This Chocolate Chip Biscotti recipe makes crispy, crunchy chocolate chip cookies that can be munched on their own our dunked in your coffee.

    Italian Almond Cookies (Pasticcini di Mandorle) are soft, flourless cookies that taste like marzipan. Quick and easy with just 4 ingredients!

    Italian Butter Cookies are traditional, Italian bakery cookies. These pretty cookies will melt in your mouth.

    Italian Chocolate Cookies are soft, cake-like spice cookies shaped like a meatball! Mix in chocolate chips, raisins, or both!

    Italian Fig Cookies (Cucidati) are a delicious, tender cookie with a fruity fig filling.

    Cookies on a white serving plate.

    My experience with this recipe

    I have been to Italy twice; once as a child and once as an adult. When I was twelve and thirteen, my family lived in Europe. In the summer, we hitched a travel trailer to the back of our VW minibus and traveled all over Europe, stopping at camp grounds along the way.


    I have vivid memories of traipsing through site after site of Roman ruins in blistering Italian summer heat and the cooling relief of dimly lit churches painted with Renaissance frescos. However, I have no memory from that trip of Italian food or drink other than an occasional gelato.


    My Italian trip as an adult was a week in Rome with my then 16 year old son. Vast amounts of research was done before that trip to pin point every award winning gelateria and pizzeria in Rome.


    I dreamed of sipping espresso from one end of Rome to the other. With a map in hand we planned to visit archeological sites and museums on our way to and from our culinary destinations.

    Now comes the pathetic part of my tale. Right before we boarded the plane for our 10 hour flight, I began to feel nauseous. Maybe something I ate at the airport?

    I popped a few Pepto pills and hoped for the best. Unfortunately, somewhere over the Atlantic it became obvious that the Pepto wasn’t helping. I just felt more and more nauseous and weak.

    I have never been sick while traveling before (or since, thank goodness) and there I was alone with my teenage son feeling so suddenly sick that I needed a wheelchair to get off the plane!

    The good news is that an English speaking doctor came to our hotel and gave me an Italian wonder drug. The nausea disappeared, but I was warned to eat very lightly. I was immensely glad to feel up to our anticipated adventure, even if I wasn’t able to eat or drink as planned.

    I was in the land of espresso, pasta, pizza, and gelato consuming tea and toast. I will just have to hope that the coin I threw in the Trevi Fountain will ensure a return trip to Rome someday.

    In the meantime, I sip plenty of espresso here at home. Italian Easter Cookies are the perfect accompaniment.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Italian Easter Cookies (Taralli Dolce Di Pasqua)

    Italian Easter Cookies (Taralli Dolci Di Pasqua)

    These traditional Italian Easter cookies are a lightly sweet cookie with a crunchy sugar icing flavored with citrus. 
    5 from 4 votes
    Print Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Chill time: 1 day
    Total Time: 1 day 1 hour
    Servings: 32
    Calories: 204kcal
    Author: Wendy Sondov
    Adapted From: "Cookies Unlimited" by Nick Malgieri and Cooking with Nonna.com

    Ingredients

    Cookie Ingredients

    • 5 ½ cups all-purpose flour
    • 1 ½ tablespoons baking powder
    • 6 large eggs
    • 1 ¼ cups sugar
    • 12 tablespoons unsalted butter
    • 2 tablespoons vanilla extract

    Icing ingredients

    • 3 cups confectioner’s sugar
    • 4 tablespoons water
    • ½ teaspoon lemon extract or ⅛ teaspoon Fiori di Sicilia
    • Nonpareil sprinkles

    Instructions

    • Melt butter in the microwave and set aside to cool slightly.
    • In a large bowl combine flour and baking powder.
    • In the bowl of a stand mixer with the paddle attachment, whisk the eggs then beat in the sugar.
    • Mix in the melted butter and vanilla.
    • Gradually add in the flour mixture until a soft dough forms.
    • Refrigerate the cookie dough 1 hour- overnight, until firm enough to handle.
    • When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper.
    • Divide dough into 32 even pieces ( about 46 grams/1.6 ounces each).
    • Roll dough pieces into a ball, then into a 7 inch rope. Press the ends of the rope together to form a circle.
    • Place dough rings on baking sheet 2"- 3” apart. These cookies expand while baking.
    • Bake for 10-14 minutes, until puffed and just turning golden brown.
    • Cool completely on wire racks before icing.
    • To make the icing, stir confectioner’s sugar, water, and extract in a small saucepan, over low heat just until combined and barely warm. WARNING: This icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens.
    • Dip the cookie tops into the icing or use a pastry brush to coat the cookies with icing, and immediately add sprinkles. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystallize and make a sandy icing.
    • Store cookies in an airtight container at room temperature for up to 7 days.

    Notes

    Packing tips
    Wrap the cookies individually in plastic wrap and place in a ziplock bag or plastic storage container. If using a storage container, add crumples tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping.

    Nutrition

    Calories: 204kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 73mg | Potassium: 37mg | Fiber: 1g | Sugar: 19g | Vitamin A: 176IU | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: March 30, 2015. Last Updated: January 28, 2022. Updated for additional information and better reader experience.

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    Comments

    1. Karren

      March 22, 2018 at 7:54 pm

      Your Italian cookies look amazing!!

      Thank you for sharing on Friday Features #omhgff on Oh My Heartsie Girl, your post being featured this week and will be shared on Instagram, watch for it.
      It will also be pinned on Pinterest and shared to Facebook.

      Now I hope you enjoy the little boost, and stop by again to share.
      Have a great weekend!

      Reply
    2. Angelina

      March 20, 2018 at 2:42 pm

      These look so tasty! I used to eat these in my childhood from a local bakery! Featuring you as part of Thursday Favorite Things!

      Reply
      • The Monday Box

        March 20, 2018 at 3:30 pm

        Thanks, Angelina! I hope these live up to your delicious childhood cookie memories! Thank you for featuring the Italian Easter Cookies!

        Reply
    3. April J Harris

      March 19, 2018 at 12:16 pm

      I'm so sorry you were not well on your trip to Rome - that's just not fair when there's so many lovely things to eat! These are beautiful cookies, that is for sure. They look pretty much irresistible, Wendy! Sharing on the Hearth and Soul Facebook page. Hope to see you at the party this week!

      Reply
    4. Carlee

      March 18, 2018 at 9:52 pm

      These would be right at home on our Easter table. They are so pretty to boot. Now we just need to get you another trip to Italy planned.... feel free to take me along!

      Reply
    5. Helen at the Lazy Gastronome

      March 18, 2018 at 3:43 pm

      Not only are these pretty, they look really tasty! Thanks for sharing at the What's for Dinner party.

      Reply
    6. AnnMarie

      March 14, 2018 at 5:37 pm

      Oh my oh my! I am embarrassed to say that I am 100% Italian and have not heard of these cookies! I printed the recipe and am making them asap. I have my grandmothers biscotti and fig cookie recipe, I make Italian meatball cookies too so I am excited to add these to my recipe file. Thanks for sharing!

      Reply
      • The Monday Box

        March 16, 2018 at 3:15 pm

        I'm so glad you are excited to find these, AnnMarie! There are SO many amazing Italian cookies with many regional specialties. It would be hard to hear of all of them! I also just posted another Italian cookie, Pasticcini di Mandorle. Take a look. They are so simple and so delicious!https://themondaybox.com/2018/03/flourless-soft-almond-cookies-pasticccini-di-mandorle/

        Reply
    7. Allyson

      April 15, 2017 at 7:37 pm

      Question: for the Italian Easter cookies should there be lemon extract in the cookie dough also? I've read a few different recipes for the cookies and they all ha e lemon in with the cookie dough too? Just wondering because I made a batch with out the lemon extract and hope I did t mess up the cookies.

      Reply
      • The Monday Box

        April 15, 2017 at 9:28 pm

        Hi, Allyson. This version of Italian Easter Cookies used vanilla flavored dough with lemon flavor only in the icing. The vanilla smooths out the lemon for a creamy flavor instead of acidic. Recipes vary for these cookies, but you didn't mess up at all! I hope you enjoy your Taralli Dolce! 🙂

        Reply
        • Allyson

          April 15, 2017 at 10:33 pm

          Thank goodness ... I was worried that I messed up. I hope everyone likes them tomorrow : )
          Happy Easter!

          Reply
          • The Monday Box

            April 16, 2017 at 9:24 am

            Wishing you a sweet Easter, Allyson! 🙂

            Reply
    8. Karren

      April 14, 2017 at 7:58 am

      The cookies sound amazing!!! You always have such clever tricks with the icing. CAn the icing be re-heated a bit if Im not fast enough wih dipping?

      You are featured this week on #OMHGFF stop by and check out the other great features this week! Happy Easter!!

      Reply
      • The Monday Box

        April 14, 2017 at 8:33 am

        Thanks, Karren! I am not sure about reheating the icing, because I haven't tried it. I was not rushing when I dipped these cookies, and the icing was a perfect consistency until the last 2 or 3 cookies, so I didn't bother trying to reheat. The heat should remelt the sugar, so my guess is that reheating would work, if needed. Thank you for featuring these cookies on #OMHGFF!

        Reply
    9. Melissa

      April 12, 2017 at 8:54 pm

      I haven't seen any of these since all of my Italian Aunts were living and making cookies at the holidays! I need to start the tradition up again. Thanks for sharing your recipe at the Family Joy Blog Link Party this week!

      Reply
      • The Monday Box

        April 12, 2017 at 11:08 pm

        I hope you'll try these and that they will bring you happy memories. Cookie traditions are the best kind! Thanks for hosting the Family Joy Blog Link Party!

        Reply
    10. Heidi

      April 12, 2017 at 2:24 pm

      How fun these little cookies are! Thanks for sharing them on Funtastic Friday!

      Reply
      • The Monday Box

        April 13, 2017 at 2:09 pm

        Thanks, Heidi!

        Reply
    11. Susan @ Culinary Envy

      April 11, 2017 at 7:16 pm

      I will take a dozen to go please! These look amazing! Gotta love Italian pastries.

      Reply
      • The Monday Box

        April 13, 2017 at 2:16 pm

        Thanks, Susan! So many different Italian cookies are great for care packages!

        Reply
    12. Beverly

      April 11, 2017 at 5:10 pm

      Wendy,
      These cookies look amazing. They remind me of ones my friend's mother use to make. I wanted to let you know that you are my feature at Wonderful Wednesday Blog Hop that will open at 7 tonight.
      Hugs,
      Bev

      Reply
      • The Monday Box

        April 13, 2017 at 2:17 pm

        Thanks so much, Beverly, for featuring these Italian Easter Cookies! I am glad they brought back happy cookie memories! 🙂

        Reply
    13. April J Harris

      April 11, 2017 at 5:54 am

      I'm so sorry you were ill on your trip. There's nothing like being ill on a plane. Although we fly a lot, it's only happened to me once and luckily I was not as ill as you were! Your Italian Easter Cookies look so pretty and sound so good. They remind me very much of cookies I've had in Italy and I hope to make some for this weekend! Pinning and sharing. Thank you so much for being a part of Hearth and Soul, Wendy.

      Reply
      • The Monday Box

        April 13, 2017 at 2:26 pm

        Thanks, April! I definitely need a do-over on that trip! I was SO thankful that the worst part was over shortly after we landed and that I was able to do so many of the things my son and I had planned. There can never be enough trips to Italy!

        Reply
    14. Cristina

      April 10, 2017 at 5:18 am

      These look so delicious! Pinning it!

      Reply
    15. AnnMarie

      April 09, 2017 at 11:55 am

      I am 100% Italian and have been to Italy but don't remember ever having these cookies. They are just the kind of love to have with coffee. And I love that I can add them to my list of other Italian cookies I make every Christmas. Thanks for the recipe!

      Reply
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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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