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.

Divide the dough into 8 pieces and make 8 “patties”.

Using a wooden spoon, make a hole in the middle.

Put some water in a pot and add baking soda (1 tbsp per liter/4 cups). Bring to a boil.

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.

Using a sharp knife, slice the taralli on the side, but not till the end – watching the video is very useful for this step.

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.

In the meantime, make the glaze by mixing all the glaze ingredients together.

Dip each cooled tarallo into the glaze and sprinkle with Hundreds and Thousands.