Tarallini Cookie
Recipes & Renewals is a monthly blog segment, where we will reveal the origins and makings of a delicious family-coveted dish; all while, addressing various insurance topics!
In the first installment of Recipes & Renewals, we will be covering the Tarallini Cookie!
Reigning from the Campania region of Italy, the Tarallini is a variation of the Taralli Cookie that emerged from the Apulia region. Originally, the Taralli Cookie was composed of flour, extra virgin olive oil, salt, and white wine. Its origin dates back to the 8th century, to the tale ofa peasant mother forming dough scraps into braids and rings, in order to feed her children. Shortly after, the recipe spread to the town of Benevento, whereit evolved into the sweet holiday treat enjoyed today!
Nowadays, the braided and ringed design of the Tarallini Cookie has grown to represent the connection of generations, and the commitment to protecting one’s family.
Renewal Tip:
A form of protection and love for future generations, life insurance can care for your family even if you are no longer with them!Expenses such as mortgage payments, education costs, daily bills, and outstanding debtcan be covered. Life insurance also serves as a valuable part of estate planning, allowing you to leave a legacy or inheritance to your heirs.
Recipe
Dough:
½ pound (2 sticks) Softened Unsalted Butter
1 cup Sugar
6 Large Eggs
1 tbspAlmond Extract
6 cups Unbleached All-Purpose Flour
2 tbspBaking Powder
¼tsp Salt
Frosting:
2 cups Confectioners’ Sugar
2 tbsp+ 1 tspHalf-&-Half or Light Cream
Colored sprinkles
Directions
- In a large bowl, with an electric mixer, mix the butter and sugar until well blended. Following, beat in the eggs one at a time. Then, beat in the almond extract.
- Sift the flour, baking powder, and salt together onto wax paper. Add to the butter mixture, and mix with your hands until blended. Place the dough onto a lightly floured worksurface and knead the dough until it holds together and is smooth. Cover the dough with a bowl and allow it to rest for 15 minutes.
- Preheat the oven to 350°F, andlightly butter two cookie sheets.
- Divide the dough in half, then into quarters, and so on, until you have 48 pieces.
- On the floured surface, roll each piece under the palms of your hands into a 7 inch rope.Take the ends of the dough rope and braid the into a spiral. Space the cookies 1 inch apart on the cookie sheets.
- Bake for 10-12 minutes, until faintly colored and firm to the touch.
- Meanwhile, in a bowl, stir together the confectioner sugar and the half-&-half until it’s smooth. Cover and set aside.
- Allow the cookies to cool, then frost and place sprinkle on top.