Taralli di San Rocco: the recipe for sweet frozen cookies

  • for the taralli

  • Flour 00
    500 grams
    • 0 kcal

  • Sugar

    75 grams
    • 380 kilocalories
  • Milk
    80 ml
    • 63 kcal

  • Seed oil
    30 ml
    • 29 kcal

  • Egg

    • 0 kcal
  • Lemon
    • 750 kcal

  • Vanilla yeast for cakes
    1 bag
    • 750 kcal

  • for the finish

  • Egg whites
    • 43 kcal

  • Granulated sugar
    250 grams
    • 389 kcal

  • Colored sugar flakes

    to taste

Calories refer to 100 grams of product

THE taralli of San Rocco they are gods big cookies sweets typical of the feast of the saint which is celebrated on August 16 in many Italian cities. To belong to Abruzzo tradition, especially in the region of Pescarese, are prepared with a simple dough made from flour, eggs, milk and sugar, flavored with lemon zest. Once oven-baked, the taralli are covered with a icing candid and greedy, then covered with sprinkle sugar colored. Simple and tasty, they can be kept for several days, while remaining fragrant and irresistible. Find out how to make them by following our recipe step by step.

How to prepare San Rocco taralli

Taralli of San Rocco

Collect the flour, sugar, eggs and baking powder in a bowl; pour in the milk (1), oil, grated lemon zest and start kneading.

Taralli of San Rocco

Transfer the dough to a work surface (2) and continue to work until a smooth and homogeneous dough is obtained.

Taralli of San Rocco

Divide the dough into balls of about 60 g, stretch them to form strings and then close them, so as to obtain the classic taralli (3). You will need to get around 10 taralli in all.

Taralli of San Rocco

Transfer the taralli to a plate, lined with a sheet of baking paper (4), and bake them in the oven at 180 ° C for 35-40 minutes, or in any case until golden brown. Take them out of the oven and let them cool.

Taralli of San Rocco

Prepare the icing: beat the egg whites until they are frothy, then add the icing sugar (5) and mix well.

Taralli of San Rocco

Cover the taralli with the resulting mixture (6) then sprinkle with colored sprinkles.

Taralli of San Rocco

Let stand, then bring to the table and serve (7).


Instead of icing with egg whites and powdered sugar you can make one water, by dissolving 300 grams of icing sugar with the water necessary to have a fluid and homogeneous consistency. You can also prepare it in advance and store it in the refrigerator for up to 1 day, covered on the surface with a clean tea towel.

You can flavor the dough with a little anise, a pinch of ground cinnamon, vanilla extract or a dash of alcohol.


The taralli of San Rocco are kept in a tin box, or under a glass dome, for at least 1 week.