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
- PREHEAT the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together eggs, olive oil, and lemon zest.
- 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.
- 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.
- PLACE the taralli on the baking sheet and bake for 15-20 minutes, until lightly golden.
- PREPARE the glaze, while the taralli cool, by whisking powdered erythritol (or powdered sugar) and lemon juice. Add water as needed until smooth.
- DIP each tarallo in the glaze and let it set on a wire rack.
- 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!
