Easter Taralli

1. In the mixing bowl add the eggs, sugar, grappa and baking soda, beat on medium speed until light, about 5 minutes. Add the oil and combine, then add the salt and flour a little at a time, beating between additions. Knead the dough until smooth and soft.
2. Move the dough to a flat surface and knead 3 times to form a ball. Cover with a tea towel and let rest 30 minutes.
3. Cut into small pieces and roll into ropes about 6 inches long and a little thick, form into circles, wet the ends to help them seal well, leaving a large hole. Place on a clean tea towel. In a large pot add water and bring to a boil.
4. Drop 2-3 circles (making sure the whole is still quite large) into a pot of boiling water, stirring to make sure they don’t stick to the bottom of the pot. Once they rise to the top, remove with a slotted spoon and place on the clean towel and let cool.
5. Pre-heat oven to 400F (200C). Line 1-2 cookie sheets with parchment paper.
6. Cut around the middle of the edge of the circle, in but not through (see photo). Place on the prepared cookie sheets.
7. Bake in pre-heated oven for approximately 15 minutes, lower the oven temperature to 300F (150C) and continue to bake for approximately 15-20 minutes or until lightly golden. The cookies bake up very light.
8. Move the cookies to a wire rack to cool completely then cover or dip in the glaze. Sprinkle with sprinkles and serve. Enjoy!

FOR THE GLAZE

1. In a small/medium bowl whisk together the sifted powdered sugar and liquid until smooth and it has reached the desired thickness.