My family hails from Bari and my Great Aunt Mary used to make a circular, twisted (it almost looked braided) biscuit (cookie) that was yellow in color due to all the eggs I am sure and had the flavor of a basic biscotti (anise). These biscuits were hard and much better being "dunked" but could be eaten as is. I know I could eat bags of them as a kid.

Here is the problem... Aunt Mary would NEVER write down a recipe so when she passed, so did all of the recipes.

I am asking all my ST friends if they have ever heard of such a thing and if they have a recipe for them? I remember them being round, about the size of a childs teething ring and were glossy on top (I thought my grandmother told me she basted them with egg white to get that effect). They were anise flavored. I mentioned my heritage area as it may be a regional recipe as are a lot recipes in Italy.

Okay, the quest is on and I can't wait for the replies!

Grazie mille!
Doug

Ciao Doug,

Sounds likes taralli. That's very much the puglian tradition. Check out the rest of the site as well.

Buon Cucina,

Anthony and Jennifer

Anthony & Jennifer,

Good to hear from you and I see back in LA.

I checked out the sight but I does not resemble or sound like what my aunt made at all. They were diameter wise, about the size of a stick pretzel and she twisted the dough and baked them. They did have a lot of eggs and that I remember so I don't think the taralli are the item.

Also, they were anise flavored but had no seeds in them, so the fennel seeds wouldn't do.

Maybe its a variation of her own?

Oh, well, if there are any other suggestions, I am open.

Thanks!
Doug

were they sweet?

taralli are salted.. but are twisted!!!

was it egg white and powdered sugar glaze, so they were white?

Hard cookies??? or did the crunch easily ( sort of empty like, or teeth breakers?)

I am the cookie queen and have several cookbooks I picked up in Puglia.. ( also going back this summer!)

Diva,

Yes, they were sweet and anise flavored.

They were hard cookie like but not a teeth breaker. Like a biscotti and not a cantucci.

The top of the cookie was "shiny" as, from what my nonna told me, she basted them with egg whites before baking to give them the sheen. There was no powdered sugar on top or any sugar for that matter, just that glossy sheen.
She used to make them in a size of about a 10cm diameter and they looked like two strands of dough twisted together to form the ring, not braided which would have 3. I do know they must have had quite a few eggs yolks as they were golden yellow.

Diva, I really hope you can help me with this one as I would love to see if I can replicate it. My nonna is long gone as is Aunt Mary so we have no one left to ask and my Aunt (father's sister) doesn't know either. My father, who is now 78, was telling me how much he would love to have one of Aunt Mary's cookies and I would love to surprise him with some for Father's Day... and surprise me too

I used to LOVE when my nonna went to Brooklyn to visit and she would bring back a bag of these delights!

Also, when I looked at the other recipe, it sounded more bagel-like than cookie, as there were no eggs and they had to be boiled first.

Grazie,
Doug

I am responding back to this thread again to move it up as I really am hunting for this recipe, if it exists.

With my luck, , it was one my aunt developed herself and there is NO recipe to be found.

Diva... any luck in your books? If you send me a PM with some of those books, maybe I can do some of the research myself?!

Grazie,
Doug