Savory Boiled Taralli
( Taralli Bolliti – Viscuotta Scaurati )
The Taralli biscuits are made all over Sicily. In Ragusa and in its province, the Taralli, also called Viscuotta Scaurati (meaning boiled biscuits), are prepared using a different baking method: the biscotti are first boiled and dried overnight, to give them a particular consistency, and then baked. The result is Taralli crunchy on the outside and soft on the inside.
Typically these biscuits are prepared around Easter and although the Viscuotta can be molded in the “S” form, fingers, stars, rounds, etc., the most popular shape is in the form of a crown. This shape is achieved by making slits around the Taralli before baking, using sharp scissors. This shape resembles the crown of thorns that was put on the head of Jesus, on the Day of the Crucifixion.
Because Easter usually is near the feast of Saint Joseph on March 19, these biscuits are also called Viscuotta Scaurati di San Giuseppe. The Viscuotta Scaurati are baked at low temperature to achieve light colored cookies with a soft and delicate interior; or baked at a higher temperature to get a rich dark golden color, crunchy on the outside and crumbly on the inside: it is a perfect snack or a superb companion to a glass wine.
The photos below are the Viscuotta Scaurati produced by the bakery:
Panificio Tinghino Paolo
via Magenta No. 356
97019 Vittoria, (RG) – Italy
Telephone 011 39 093 298 6026
Ingredients
- 1 ½ lbs. semolina flour
- 1 lb. cake flour
- 4 oz. sugar
- 1 tablespoon of anise seeds
- 2 ½ oz. unsalted butter at room temperature
- 5 large eggs
- ¼ cup lemon juice
- Zest of ½ lemon
- ¼ cup water
- Pinch of salt
- Extra flour for dusting or to add
- It’s advisable to use an electric mixer to facilitate the kneading which is a laborious and necessary process.
Instructions
THE DOUGH
Make a well with the flour, place in it and combine sugar and butter. Add eggs, salt, water lemon juice and zest. Mix all ingredients with the help of a fork and then using your hands knead to bring dough together. If dough is too dry add some water, if too soft add some flour. Knead dough until it forms into a single mass. Dust working surface with flour and knead dough by pushing it down firmly to the center, turn dough 90 degrees and press down again: keep kneading until dough is elastic, and has a silky consistency. Knead for 15 minutes, usually no more than 20 minutes or until gluten develops. Form a ball, cover with plastic and let the dough rest for 1 hour in the refrigerator.
THE TARALLI
Cut dough in 4 pieces and each pieces in 2 parts. Knead dough and make each part compact and shape into an elongated roll 1½ inch in diameter.
Cut it into 6 additional pieces and roll each piece to form a stick about 6 inches long.
Seal the ends together to form a circle, place into a pan.
THE BOILING – SCAURATI
Bring to a boil a large sauce pot half full of water and over a medium heat, immerse the Taralli a few at a time. When the Taralli come to the surface, remove with a slotted spoon and place on a kitchen towel to dry, then transfer into pans. Repeat until you finish boiling all the Taralli. Rest overnight to dry.
THE BAKING
Prepare pans: grease and dust the cookie sheets with flour and arrange the Taralli 2 inches apart.
Before baking, use a cutter make some slits on the top of the Taralli; if you use the scissors clipping all around will give the contour of a crown.
For the light colored Taralli, bake them at 325F for 15 to 20 minutes; for the dark colored Taralli bake them at 350F for 15 to 20 minutes, or until they are a dark golden color.