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1
In a large bowl, dissolve yeast in water and add sugar, blending well.
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2
Add eggs, corn oil, salt, whiskey and anise extract.
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3
Beat until well mixed.
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4
Add flour, a little at a time, mixing well until dough is soft but not sticky.
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5
Work dough with heel of hand until smooth.
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6
Do not add too much flour or dough will become stiff.
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7
Tear off pieces of dough, about the size of an egg.
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8
Roll each piece with hands into a rope and fashion in a doughnut shape.
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9
Plunge taralli, a few times into a large pot of rapid boiling water.
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10
Let rise to the top and cook for 1 minute.
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11
Remove with slotted spoon and let cool.
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12
Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
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13
Bake in a pre-heated oven at 450u00b0F for about 10 minutes until double in size.
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14
Lower oven to 350u00b0F and bake until lightly browned.
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15
Remove from oven and allow to cool.
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16
For icing, beat egg white until stiff.
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17
Add sugar, a little at a time, beating constantly.
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18
Add lemon juice.
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19
Blend and beat until consistency is right for spreading.
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20
Ice cookies with icing.
