I’m so happy to be sharing yet another Italian recipe with you: this recipe for gluten free Italian Taralli Cookies comes from a long-time customer who originally acquired this recipe from another, whose Aunt Theresa had been making them for as long as she could remember.
Old family recipes are the best, aren’t they? And it’s so wonderful when we can make them and share them gluten free, keeping the recipe alive.
When Dot D. paid me a surprise visit to deliver these cookies just before Christmas, she also shared this recipe with me, adding that the only change she had made was to use my gfJules Gluten Free All Purpose Flour in place of the wheat flour originally called for in this traditional recipe.
The cookies were gone before I could really even savor any (my picky teenage son scarfed nearly all of them up himself), so I decided to make them from her gluten free Italian Taralli Cookies recipe and see what all the fuss was about. I have to tell you that they did not disappoint!
I’ve now made them several times, switching up the flavoring from one time to another; it’s really a very versatile recipe!
I researched the history of taralli cookies and noticed that it’s more of a category of Italian food, encompassing both sweet and savory. These are squarely on the sweet side, but not overly so. You can also shape these cookies into donuts, but Dot made them in crescents and I kept with her design, especially because it looks so pretty with sprinkles just on the tips!
This must be my year for Italian baking: three out of my most recent new gluten free recipes are Italian in origin, including gluten free gingerbread biscotti, gluten free pizzelles and gluten free Panettone. Thankfully Dot graciously allowed me to share this recipe with you, as well.
I hope you enjoy it not just around Christmas, but also Easter, as it is as traditional to that holiday as it is in December.
I have used gluten-free Sweetapolita sprinkles for decoration, but there are other brands you can find on-line, as well. I hope you get festive and bake these cookies soon — depending on the sprinkles you choose, you could make these treats year round and I bet you’ll hear no complaints!
Gluten Free Italian Taralli Cookie Recipe
Gluten Free Italian Taralli Cookies Recipe
These traditional Italian Taralli Cookies are festive for Christmas, Easter or any time of year you want to celebrate with a not-too-sweet cookie and sprinkles!
Ingredients
Cookies
- 1 cup butter or vegan alternative (e.g. Earth Balance Buttery Sticks) - 2 sticks
- 1 cup granulated sugar
- 3 eggs
- 1 Tbs. pure vanilla extract (OR 2 tsp. pure vanilla extract + 1 tsp. almond extract)
- 1 tsp. lemon extract (optional)
- zest of 1 lemon (optional)
- 3 1/2 cups (472 gr) gfJules Gluten Free All Purpose Flour
- 1 heaping Tbs. baking powder
Glaze
- 3 1/2 - 4 cups (1 lb box) confectioner's sugar, sifted
- 2-4 Tbs. lemon juice (juice of 1-2 lemons)
- 1 tsp. lemon extract (optional)
- gluten-free sprinkles (Sweetapolita)
Instructions
- Preheat oven to 375 F.
- Beat butter and sugar together until lighter and fluffy. Stir in eggs, extract and zest, if using.
- Whisk together gfJules Flour and baking powder in a separate bowl. Slowly stir into sugar mixture until fully incorporated. The dough will be thick but not too sticky.
- Line a baking sheet with parchment paper.
- Scoop tablespoons of dough and roll into logs on a clean counter or pastry mat lightly dusted with more gfJules Flour if necessary, to prevent it from sticking. Bend the logs into a crescent shape or form small donuts with the dough. Lay on the prepared baking sheet, leaving 1 inch between cookies to allow for spread during baking.
- Bake for 12-15 minutes, or until they are lightly browned on the bottom. Remove to cool on a wire rack without removing from pan.
- Once cool, prepare glaze by whisking lemon juice into sifted powdered sugar until it's of drizzling consistency but not too thin. Add more sugar if too thin; more juice if too thick.
- While glaze is wet, sprinkle tips of each cookie with gluten free sprinkles for decoration.
Notes
These cookies may be made with anise extract and topped with sesame seeds instead.
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Jules, the biscotti are excellent! I used a homegrown lemon for the zest and glaze. I experimented with several shapes, all fun. These are like the biscotti of my childhood, before gluten became a poison. Thank you for the lovely recipe.
They look so pretty, Andrea! I’m thrilled that you loved the recipe and that you had fun with the shapes to make them your own! Homegrown lemon is such a treat — I’m sure that elevated these biscotti to the next level!!! (love your mug, too!)
~jules
Hi jules, so if using sesame seeds must you sprincle them on before going in oven and how do youget them to stick on to the hoese shoe biscuits?
Hi Rose, if using sesame seeds for the gluten free taralli cookies, I’d recommend toasting the sesame seeds first, then you could brush the formed dough with milk and roll in the seeds before baking to help them stick. Enjoy!
~jules
Just curious. Should the butter be hard or soft with this recipe? My guess is hard but just thought I’d ask. Thanks!
Hi Christine, unless otherwise noted as butter should be softened or melted, you can use it pretty much straight from the fridge. That being said, I usually cut it into smaller pieces so that it’s easier to cream with the sugar and I don’t abuse my mixer too badly! I hope that helps! Enjoy the recipe!
~jules
How long do these keep?
Hi Clare, with my gfJules Flour, all recipes seem to keep much longer than you’d expect with GF flour. These cookies stay yummy for 5-6 days so in a tupperware-style container on the counter or, if you must, stored in the fridge. Of course, you can also freeze.
Happy holidays!
~jules
Jules: I’m so frustrated this holiday. I do not have an oven. It is ordered but won’t come till the end of Jan. I cooked our Christmas ham in a roaster over n the twice baked potatoes n verse t rolls in my ninja fryer. What a pain. I’m going to try cookies in both roaster n the Ninja. Wish me luck.
Wishing you all kinds of luck, Fran!!! I’ve ben without an oven before and it is SO very frustrating! I’ve made gluten free brownies on the grill before, so believe me, I’ve gotten creative!!!! I know you can make it work — have you seen my post on making gluten free doughnuts in an air fryer? Where there’s a will, there’s a way!!!!
~jules
I was just wondering if you can replace the sugar?
Also, is there another gluten free flour that I can use other than gluten free Jules flour. Thank you.
Hi Maria, you could replace the sugar with one of the newer sugar subs on the market that’s specific to baking — like Splenda or Monkfruit, as long as it’s one that says it’s a 1:1 in baking. As for replacing the gluten free flour, that’s not quite as easy. Take a look at this article on gluten free flour blends for more information on subbing flours. Enjoy the recipe!
~jules
I am confused about the butter amount. Earth Balance vegan if use 2 sticks it is only half of a cup , is that correct? recipe says 1 cup butter
never mind I see it now I was reading it wrong , sorry
No worries! I’m just glad you got it right! ENJOY!
~jules
We just bought a coffee shop and Ta-Dah- I’m the baker! I made these Italian Taralli cookies just as written and they were all sold the same day. People have been coming in asking for more, so guess what I’m baking tomorrow? I just placed another order for more flour – our town is quite health-conscious and has many GF and Vegan members. I already have a growing reputation thanks to your wonderful flour! Keep those recipes coming…I tell everyone about your amazing products!
That is so fantastic, Michelle! I’m thrilled for your success and that my gfJules Flour and recipes have had any part in it! What a gift that you’re able to bring gluten free and even vegan goodies to your community. Jingle all the way!!!!!
~jules
Can you make these without egg?
Hi Angela, I haven’t tried it yet, which is why I didn’t write it into the recipe, but I would try aquafaba (150 grams) or another commercial egg substitute or combo of egg subs from my article on vegan egg substitutes. I’d love to know what you try and what works out if you get a chance to try something before I do!
~jules
These are delicious! I made 3 types of Christmas cookies this weekend and my kids asked my why I didn’t just make all of them with this recipe. 🙂
LOL that’s quite the endorsement! Sounds like this recipe was a winner – congrats! Merry Christmas!
~jules