Sweet Anise Taralli

In a large bowl, add the eggs, sugar, Anisette, and oil. Mix well.

Gradually pour in the flour, stirring until it is well combined. Stir until the dough is smooth and elastic

Prepare a small bowl with about 1/2 cup of flour. Use a spoon or fork to scoop a piece of dough and scrape into the bowl of flour with a knife. Flip the dough over to lightly coat the opposite side with flour. Shake off excess flour.

On a clean, lightly floured surface, begin rolling the dough by applying light pressure with the palms of your hands. Roll into an approximate 1 cm thick rope of about 30 cm long.

Fold the rope in half, pinch both ends together and twist each end in the opposite direction. Form a circle by pinching both ends together to seal. Place on a prepared baking sheet covered with a tea towel. Repeat with remaining dough.

You can also make small doughnut whole shaped taralli by cutting 3 cm pieces of dough and rolling into small balls.

Slowly heat vegetable oil in a heavy bottomed pot filled halfway with oil. When the oil is hot, fry 4-5 taralli at a time. Do not overcrowd the pot. When they float to the surface and have browned lightly, flip and brown the opposite side. This will take 3-4 minutes

Place in paper towel covered plate to soak up excess oil.

Prepare a simple syrup: Bring sugar and water to a boil in a medium sized sauce pan. Cook for 5 minutes. Let cool.

Carefully dredge the fried taralli in the simple syrup and place on a serving platter. If desired, sprinkle lightly with granulated sugar.