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In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, egg, vegetable oil, Tutone, sugar, vanilla extract, and baking soda. Knead well.
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Divide the dough into 8 pieces and make 8 “patties”.
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Using a wooden spoon, make a hole in the middle.
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Put some water in a pot and add baking soda (1 tbsp per liter/4 cups). Bring to a boil.
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Add the taralli to the boiling water and cook for 1 minute. Remove with a slotted spoon and keep on a clean tea towel to dry.
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Using a sharp knife, slice the taralli on the side, but not till the end – watching the video is very useful for this step.
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Put the taralli on a tray lined with baking paper and bake in a pre-heated oven at 220°C – 430°F for 10 minutes. Then turn the heat down to 180°C – 355°F and cook for a further 20 minutes. When ready, let them cool down.
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In the meantime, make the glaze by mixing all the glaze ingredients together.
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Dip each cooled tarallo into the glaze and sprinkle with Hundreds and Thousands.