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Recipes

Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.

Taralli Dolci Gluten-Free

40 Minutes • Servings: About 50 Small Taralli
Taralli Dolci are traditional Italian Easter cookies—lightly sweet, with a soft texture and a delicate glaze. Instead of traditional wheat flour and sugar, we’re using Dilettoso’s oat flour blend, which includes oat flour, erythritol, brown rice flour, tapioca starch, and vanilla, to create a light yet satisfying texture without the gluten and refined sugar.

What you need

  • 2 1/2 cups Vava Vanilla Dilettoso Mix
  • 2 large eggs
  • 3 tbsp olive oil
  • Zest of 1 lemon
  • ½ tsp baking soda
  • ¼ cup milk (or dairy-free alternative)
  • For the Glaze
  • ¾ cup powdered erythritol (or powdered sugar)
  • 2 tbsp lemon juice
  • 1-2 tbsp water (as needed)

Hot Hot Hot

How to do it

  1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together eggs, olive oil, and lemon zest.
  3. ADD the Dilettoso gluten-free baking mix and baking soda gradually, mixing until a soft dough forms. If the dough is too dry, add milk, one tablespoon at a time.
  4. DIVIDE the dough into 12 pieces. Roll each piece into a small rope (about 6 inches long) and shape it into a ring, pinching the ends together.
  5. PLACE the taralli on the baking sheet and bake for 15-20 minutes, until lightly golden.
  6. PREPARE the glaze, while the taralli cool, by whisking powdered erythritol (or powdered sugar) and lemon juice. Add water as needed until smooth.
  7. DIP each tarallo in the glaze and let it set on a wire rack.
  8. ENJOY and Buona Pasqua (Happy Easter)!

Did you make it?

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Did you know?

Taralli Dolci have been a staple of Southern Italian Easter traditions for generations. Their ring shape symbolizes eternity and renewal, making them a perfect treat to celebrate the season of new beginnings!

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