Tradition is a big part of the holidays for me, and good food is at the heart of many of those traditions. My grandmother and great aunts (whose family immigrated to the United States from Southern Italy in the early 1900s) always made these cookies during Christmas – they were also served at many family events from summer picnics to graduations and even funerals. The tradition was passed down to many in the family including my mom who passed it down to my five siblings and me. My grandmother’s recipe (which I’ve adapted below to be gluten-free) is similar to recipes I’ve found online for sweet taralli – some replace the anise with fennel, others use lemon, and some include wine. What is common in many of the recipes is the fond mention of memories of a grandmother or nonna baking holiday treats.
Perfect Holiday Treat
I love this cookie because it’s fun to make, and reminds me of growing up and family gatherings. I also love it because it you can make it ahead and store in the freezer; it makes a great gift and is a perfect at a dinner or holiday party.
Gluten free Taralli ingredients
- Gluten-Free Flour: The primary dry ingredient, used as a wheat flour substitute for a gluten-free recipe.
- Almond Flour: A finely ground flour made from almonds, which adds a nutty flavor and moisture to the cake.
- Salt: Enhances the overall flavor of the cake by providing a balanced level of saltiness.
- Baking Powder: A leavening agent responsible for making the cake rise and become light and fluffy.
- Xanthan Gum: A common additive in gluten-free baking, it helps bind the ingredients together and improve texture.
- Granulated White Sugar: Provides sweetness and contributes to the cake’s texture and structure.
- Crushed Fennel Seeds (or Anise Seeds): These seeds add a unique and slightly sweet licorice-like flavor to the cake.
- Eggs: Act as a binding agent and provide structure and moisture to the cake. Room temperature eggs incorporate more easily into the batter.
- Vegetable Oil (Avocado Oil): Adds moisture to the cake and helps maintain a moist crumb. Avocado oil is a neutral-flavored and heart-healthy choice.
- Heavy Cream (or Half & Half or Whole Milk): Adds creaminess to the batter, contributing to
- Egg Whites: Used in the glaze to create a glossy and smooth texture.
- Vegetable Oil: A small amount is used in the glaze to achieve the desired consistency.
- Vanilla Extract: Enhances the flavor of the glaze with a pleasant vanilla aroma.
- Powdered Sugar: Forms the base of the glaze, providing sweetness and thickness.
- Sprinkles (Optional): Decorative toppings for the cake, added for a fun and colorful touch.
Gluten free Taralli substitutions
- Gluten-Free Flour: You can use a different type of gluten-free flour blend, such as rice flour, sorghum flour, or a commercial gluten-free flour mix that works as a 1:1 substitute for regular wheat flour. Make sure it’s suitable for baking.
- Almond Flour: If you need a nut-free option, consider using a seed flour like sunflower seed flour or pumpkin seed flour, or a gluten-free flour blend that doesn’t contain nuts.
- Salt: No direct substitution needed, but if you’re on a low-sodium diet, you can reduce the salt amount or use a salt substitute.
- Eggs: For an egg-free option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers. Keep in mind that this may slightly alter the texture.
- Vegetable Oil (Avocado Oil): You can substitute vegetable oil with other neutral-flavored oils like canola oil, grapeseed oil, or even melted coconut oil (if you’re okay with the coconut flavor).
- Heavy Cream (or Half & Half or Whole Milk): You can use dairy-free alternatives like almond milk, soy milk, or coconut milk for a dairy-free version. Use the same quantity as specified in the recipe.
FAQ:
- Can I use regular all-purpose flour instead of gluten-free flour in this recipe?
This recipe is specifically designed for gluten-free flour, and using regular all-purpose flour would change the recipe significantly.
- What is the purpose of xanthan gum in gluten-free baking?
Xanthan gum is a common additive in gluten-free baking. It helps mimic the binding and elasticity properties of gluten, improving the texture and structure of gluten-free baked goods.
- How can I make this recipe dairy-free?
To make this recipe dairy-free, you can substitute the heavy cream with a dairy-free alternative such as almond milk, coconut milk, or soy milk. Also, ensure that the butter used is a dairy-free option.
- Is almond flour necessary, or can I use another type of flour?
Almond flour provides a unique texture and flavor to the bread. However, you can experiment with other gluten-free flours like coconut flour or oat flour, keeping in mind that the texture and flavor may change.
- What can I use instead of crushed fennel seeds or anise seeds?
If you don’t have fennel seeds or anise seeds, you can omit them or use ground spices like cinnamon or nutmeg for a different flavor profile.
- Can I make this recipe vegan by replacing the eggs?
Yes, you can make this recipe vegan by using egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers. However, this may slightly affect the texture of the bread.
- Is there an alternative to vegetable oil?
You can substitute vegetable oil with other neutral-flavored oils like canola oil, grapeseed oil, or melted coconut oil if you prefer a different oil or flavor profile.
- What can I use instead of heavy cream for the glaze?
For a dairy-free glaze, you can use dairy-free milk alternatives like almond milk, soy milk, or coconut milk in place of heavy cream. Keep the quantity the same as specified in the recipe.
- Can I omit the glaze or frosting?
Yes, you can omit the glaze or frosting if you prefer a less sweet version of the cookies. It will still be delicious without it.
Gluten Free Sweet Taralli Cookies
Description
Traditionally made for weddings, this cookie is a perfect holiday addition. In our family, these always make an appearance at Christmas, Easter, weddings, graduations, family reunions, and funerals. The cookies are sweet and crunchy in texture. They are often flavored with spices such as anise or fennel.
Ingredients
Cookies
Glaze / Frosting
Instructions
Cookies
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Preheat the oven to 375° F with a rack in the center.
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Gather all ingredients,
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Sift all dry ingredients in the bowl of a stand mixer.
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Beat eggs in a medium bowl, and stir in cream, oil, and vanilla.
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Using dough hooks or a heavy paddle attachment mix dry and wet ingredients together. Knead until a well combined dough forms. (This dough can be mixed by hand…however, that requires strong forearms, at takes 10 minutes.)
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Remove the bowl from the mixer, cover with plastic wrap and chill in a refrigerator for at least one hour.
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After the dough is chilled, divide it into equal parts (approximately 60) and roll on a lightly floured (using gluten free flour) surface into 5-to-6-inch pieces. Tie each into a knot shape.
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Bake in 375° F oven for 9-10 minutes until cookies begin to lightly brown. Remove from oven and cool completely. When the cookies are cooled use a small knife or pastry brush to ice each cookie with the glaze. Add sprinkles before glaze sets. Allow the glaze to harden for one hour before storing in an airtight container.
Glaze / Frosting
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While the cookies are baking and cooling, mix egg whites, salt, oil, vanilla, and powdered sugar in a medium bowl. Set aside until you are ready to frost the cookies.
Note
Notes, tips, and tricks:
- Gluten-Free Flour: I use a blend that I have modified, based on a recipe from ATK, The ATK recipe can be found in this cookbook. That blend does not contain xanthan gum, so I add it separately depending on the recipe.
- If you are using a gluten-free blend that is not listed as a one-to-one replacement, it is important to weigh the flour. My gluten-free flour blend weighs 128 grams.
- There are, however, many commercially available gluten-free flour blends at your local grocer or online. Here are several that are available from Amazon:
- All of these flours do contain xanthan gum. So omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.
- Resting the batter: after mixing the dough, let it chill in the refrigerator for one hour. This allows the gluten-free flour to fully hydrate creating strength and eliminating a gritty texture.
- These cookies are best enjoyed in 3 – 5 days. They are on the dryer side and are great with coffee, tea, or red wine.
