Taralli con uova

Ingredients

2 - 2½ lb of sifted flour (just enough to knead)
12 eggs
Pinch of salt
12 spoons oil
2 Lemon rinds
2 Jiggers of Bourbon
½ Cup of sugar
1 Yeast cake (softened into a paste)

Preparation

Dissolve yeast into a little warm water, let stand 5 minutes. Dissolve salt in the water. Put flour in large bowl, add ingredients, and mix well. Kneed 100 times. Let rest 15 minutes.

Roll into long sausage like length and cut into finger-sized pieces. Roll each "finger" and form into a donut shape. All pieces should be about the same size so they will finish equally.

Boil & Bake

Drop each piece in boiling water, which will settle to the bottom of the pot. The pot should be good enough in size so that the pieces are relatively free of each other. After a short time, the pieces will start floating. Skim them from the water and set aside. Then with a sharp knife, with its blade watered, slightly cut a ¼ inch cut around the outside edge of the Taralli. After all are boiled and cut, bake in a 400 degree oven on the wire rack for 10 minutes, then 10 to 15 at 300 degrees. Remove them when they are a light brown in color.

Serve

Offer the Taralli as a cocktail item. They go extremely well with mixed drinks, or wine.