About this recipe

Somewhere between a donut and a bagel, these were Auntie Giorgia’s specialty. In Italy they’re called Ciambelle—just in case you’re ever there and someone tries to confuse you.


Into a bowl, break:

  • 6 extra-large eggs.

Then whisk in:

  • 6 tsp. sugar,
  • 6 tsp. vegetable oil,
  • 1 tsp. vanilla,
  • 1 tsp. almond liquor (optional).


  • 2½-3 cups flour (enough to make dough).

Stir with a spatula or wooden spoon. Then turn out onto a flour board. Lightly knead, adding more flour as necessary, until the dough is not too soft and not too hard. Oil and let rest for ½ hour.

Then cut off chunks of dough and roll into long, skinny rolls (4-6 inches long and about thumb-thick). Use a little more flour if sticky. Do this to all your dough and let rest another ½-¾ hour.

When ready, join the ends and boil the taralli until they rise to the top (approx. 1 minute). Remove from water and let dry (another 2 minutes).

Slit around the perimeter and bake at 350-375°F until golden brown (approx. 25 minutes).


  • This recipe yields approx. 24.
  • Bake the taralli right on the oven rack (don’t use a cookie sheet).
  • They freeze really well and only take 5-10 minutes to defrost.
    You can easily double or triple this recipe (in which case, you’d increase the resting times).

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