INSTRUCTIONS
1. Beat eggs in blender.
2. Dissolve yeast in ½ cup of warm water.
3. Put all ingredients except eggs, yeast and anisette into flour circle on table.
4. Mix well.
5. Add yeast water and anisette to eggs.
6. Add egg mixture gradually to flour circle, mixing as you go being careful egg does not leak out of circle.
7. When all has collected, knead for a very long time. 45 minutes is about right. Dough will be smooth and shiny.
8. Put dough on floured board and cover with bowl for about ½ hour.
9. Roll dough into ropes about 6 or 7 inches long and form into rings. Ropes should be big around as your pinky finger.
10. Put taralles on a cloth to dry until all dough has been used. Be sure to keep the dough under the bowl at all times taking out a small amount at a time.
11. When all finished forming rings, boil a large pot of water and when water comes to a boil, drop 8 to 10 taralles into the water setting them around the pot. When they rise (which is quick) remove them with a slotted spoon and place them into a colander sitting over a bowl to catch the dripping water.
12. Put them on the same cloth as you had them on before and let them dry well. Continue until all taralles are boiled.
13. When cooled, arrange them on ungreased cookie tins and bake in 350-degree oven. First on bottom shelf for about 5 to 10 minutes until bottom of taralles are light brown. Then raise the tin to the top rack and cook for the same amount of time until they are golden brown. Turn the tins occasionally in the oven. Work with two tins at a time. When the first one is raised to the top rack, put in a second tin on the lower rack. Continue until all are baked.
