In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, egg, vegetable oil, Tutone, sugar, vanilla extract, and baking soda. Mix until a dough forms, then knead until smooth to create the taralli dough.

Divide the dough into 8 equal pieces and shape each piece into a small patty by flattening it slightly with your hands.

Using the end of a wooden spoon, press a hole into the centre of each patty.

Fill a large pot with water and add baking soda at a ratio of 1 tablespoon per litre or 4 cups. Bring to a boil.

Add the taralli to the boiling water and cook for 1 minute. Remove with a slotted spoon and place on a clean tea towel to dry.

Using a sharp knife, make a cut along the side of each tarallo without slicing all the way through.

Arrange the taralli on a tray lined with baking paper. Bake in a preheated oven at 220°C – 430°F for 10 minutes, then reduce the temperature to 180°C – 355°F and bake for a further 20 minutes. Let them cool completely.

Mix all the glaze ingredients together until smooth and lump-free.

Dip each cooled tarallo into the glaze.

Sprinkle with hundreds and thousands.