Eyes of Saint Lucia

INGREDIENTS

• 1 kg of 00 flour;
• 1 pinch salt;
• 350 ml of extra virgin olive oil;
• 350 ml of warm white wine;
• For the icing (in dialect Giuleppe);
• 500 g of icing sugar,;
• 40 ml lemon juice;
• 1 egg white

STEP

1. Pour the flour onto a wooden board, make a hole in the center, pour in the oil, the wine (warmed) and the salt until you obtain a soft dough;
2. Take a little dough at a time and form cylinders of 2 cm diameter and approximately 7 cm long;
3. Join the ends around a finger to make small taralli;
4. Continue until the dough is finished:
5. Place them on a baking tray lined with baking paper and cook them at 170 degrees for about 20 minutes;
6. Take them out of the oven and let them cool;
7. Meanwhile prepare the icing (in dialect giuleppe):
8. Beat the egg white until stiff, gradually add the icing sugar and lemon juice, mix until you obtain a smooth, thick icing;
9. Dip each individual taralli into the icing, placing them one by one on a cake rack;
10. Let the icing dry well by placing our tarallini in a cool place overnight;
11. Transfer our glazed tarallini to a nice serving dish and enjoy… they are fabulous!!