INGREDIENTS
2 cups + 2 tbsp. (250 gr.) all purpose flour
1/2 cup (50 gr.) cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/4 cup (60 gr.) sugar (up to 1/3 cup for a sweeter cookie)
1/3 cup (80 gr.) room temperature butter
1 large egg
1/2 cup (100 ml) milk
grated rind of 1 lemon
PROCEDURE
1. Sift together the flour, cornstarch, baking powder and soda.
2. Whisk in the sugar.
3. Work in small lumps of the butter. Rub together with hands to form a crumbly mixture.
4. Mix in the eggs, lemon rind and room temperature milk with a fork.
5. Gather mixture together with your hands to form a ball.
6. Break off pieces the size of a golf ball. Roll each one into a cord about 8″ (20 cm) long.
7. Fold each in half, then twist together into a braid. Pinch ends together to form wreath.
8. Place taralli on a non-stick baking pan and bake them at 370deg F (180deg C) for 15 minutes or until barely golden. Remove them to a cooling rack. Dust them with powdered sugar when cool. If desired you can glaze them while still warm with the following glaze:
Lemon glaze: Mix 1 tbsp. lemon juice into 1/2 cup powdered sugar.
Taralli with lemon glaze