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Recipe

Icing for taralli

April 20, 2011

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Enough for 12 rings

Juice of 1 lemon
About 3 tablespoons water
1 pound (3 3/4 cups) confectioners’ sugar, sifted into a large bowl
Colored sprinkles (optional)
1. Use a large fork to stir the lemon juice and water, 1 tablespoon at a time, into the confectioners’ sugar. Mix well after each addition. Add just enough water to make a smooth, spreadable icing.

2. When the taralli are cool, spread the icing over one side of each one. Top with colored sprinkles, if you like. Adapted from Antonia Sellitto