Taralli Dolce Di Pasqua
4 1/2 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 C olive oil
1 C+ 3/4 C coconut sugar
3 flax eggs
1/4-1/2 C anisette
1 1/2 cups raw cashews, soaked
1/2 cup water +1/4C if needed
juice of 1 large lemon (1 Tbs) + 1 tsp lemon zest
dash of onion powder
Himalayan sea salt & cracked pepper, to taste
CITRUS SUGAR GLAZE
Lemon juice, orange juice
1. Begin by preheating your oven to 350 F. In a large bowl combine flour with baking powder and baking soda and set aside. Mix your flax egg and let it thicken for 10 minutes. 1 tbsp flax + 3 tbsp water = 1 egg.
2. In a vitamin blender, blend 1 1/2 cups raw cashews, 1/2 cup water +1/4C if needed, juice of 1 large lemon (1 Tbs) + 1 tsp lemon zest, dash of onion powder, pink Himalayan sea salt & cracked pepper, to taste. Blend on high until smooth and creamy, set aside.
3. In another bowl or in a kitchenaide mixer blend the olive oil with the coconut sugar. Then add the anisette and the flax egg while the mixer is still running. Add the cashew mixture to your ‘wet’ ingredients, this is a replacement for the ricotta cheese.
4. Gradually add the flour mixture 1 Cup at a time and fold it into the batter until you have a soft ball of dough. Taste and adjust to see if you would like to add more anisette.
5. Line your baking sheet with a silpat baking mat or with parchment paper. Using a Tbs, scoop out balls of the tough, you may leave them round which is how they are traditionally made but I preferred to braid them. Do not flatten them! Bake for 12-17 minutes.
6. Allow cookies to cool completely before icing. In the meantime I sifted some vegan confectionary sugar into a bowl and slowly added some orange juice and lemon juice. I do not have measurements for this part, I just eyeballed it. You may add 1/2 tsp of anise extract to this.
7. Drizzle the cooled cookies with this mixture and enjoy.
Recipe adapted from, https://www.hotforfoodblog.com/recipes/2017/1/17/vegan-italian-anginette-cookies