How to Make Italian Easter Cookies

Perfect the Dough Consistency

Achieve the ideal balance between soft and firm for easy shaping and tender results.

Master the Traditional Shaping Technique

Create uniform rings with properly sealed ends for classic appearance.

Balance the Flavor Profile

Harmonize citrus notes with anise for authentic yet approachable taste.

Execute Proper Glazing Method

Apply even, smooth coating that sets beautifully without being too thick or thin.

Baking Tips

For the best texture, don't overmix the dough once the flour is added - this keeps the cookies tender.

If you don't have anise extract, you can substitute with 1 teaspoon of almond extract plus 1/2 teaspoon of vanilla for a different but traditional flavor.

The cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen unglazed for up to 3 months.

For a traditional Easter touch, use naturally colored pastel sprinkles that reflect spring colors.

Some Italian families add 1/4 teaspoon of ground anise seed to the dough for more pronounced anise flavor.

The dough can be made a day ahead and refrigerated - just bring to room temperature before shaping.

For a thinner glaze with more shine, add an extra tablespoon of milk to the mixture.

Italian Easter Cookies (Taralli Dolci di Pasqua)

Name: Italian Easter Cookies (Taralli Dolci di Pasqua)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 24 cookies
Cuisine: Italian, Mediterranean
Ingredients: For the cookies:; 3 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 4 large eggs, room temperature; 1/4 cup milk; 2 teaspoons vanilla extract; 1 tablespoon anise extract (or 2 tablespoons anise liqueur); 2 tablespoons lemon zest (from about 2 lemons); 1 tablespoon orange zest (from 1 orange); For the glaze:; 2 1/2 cups powdered sugar, sifted; 3-4 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice; For decoration:; Colored sprinkles or nonpareils; Optional: naturally colored sugar for more traditional decoration

A beloved Italian holiday tradition, these delicate Easter cookies feature a subtly sweet, cake-like texture infused with bright citrus notes and a hint of anise. Topped with a simple glaze and festive sprinkles, these ring-shaped treats are as beautiful as they are delicious. Commonly known as 'taralli dolci' or 'anginetti,' these cookies are central to Italian Easter celebrations and are often shared with family and friends throughout the holiday season. Their light, airy consistency and not-too-sweet profile makes them perfect with coffee or tea, while their colorful appearance brings joy and festivity to any Easter table.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the cookies:

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

4 large eggs, room temperature

1/4 cup milk

2 teaspoons vanilla extract

1 tablespoon anise extract (or 2 tablespoons anise liqueur)

2 tablespoons lemon zest (from about 2 lemons)

1 tablespoon orange zest (from 1 orange)

For the glaze:

2 1/2 cups powdered sugar, sifted

3-4 tablespoons milk

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

For decoration:

Colored sprinkles or nonpareils

Optional: naturally colored sugar for more traditional decoration

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the milk, vanilla extract, anise extract, lemon zest, and orange zest until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. The dough will be soft but should not be sticky. If it's too sticky, add a little more flour, a tablespoon at a time.

Lightly flour your work surface. Take about 2 tablespoons of dough and roll it into a rope about 5-6 inches long and 1/2 inch thick.

Form each rope into a circle, overlapping the ends and pressing them together gently to seal. Alternatively, you can form them into knots or twist shapes.

Place the shaped cookies on the prepared baking sheets, leaving about 1 inch between each cookie.

Bake for 12-15 minutes, until the bottoms are lightly golden (the tops will remain pale). Transfer to a wire rack to cool completely before glazing.

For the glaze, whisk together the powdered sugar, 3 tablespoons of milk, vanilla extract, and lemon juice in a bowl until smooth. Add more milk if needed to achieve a consistency that will coat the cookies but isn't too runny.

Dip the top of each cooled cookie into the glaze, allowing excess to drip off, or spoon the glaze over the tops.

While the glaze is still wet, sprinkle with colored sprinkles or nonpareils.

Allow the glaze to set completely, about 1 hour, before storing or serving.

Italian Easter Cookies (Taralli Dolci di Pasqua)

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Italian Easter Cookies

Italian Easter Cookies (Taralli Dolci di Pasqua)

Ingredients

Instructions