The Eyes of Saint Lucia are delicious traditional biscuits, perfect for celebrating the holiday which falls on December 13th. Their simplicity and the sweet white icing that covers them recall purity and light, making them a sweet symbol of this special day. Preparing them is a true ritual that unites the whole family.
The Eyes of Saint Lucia I am typical desserts of the Apulian Christmas traditionprepared every year on December 13th on the occasion of the feast dedicated to the saint. These delicious taralli, made with a simple dough based on flour, wine, oil and spices, are first baked and then covered with a white sugar glaze, known as gileppo.
Crispy and with a neutral taste with a light spicy aroma, their characteristic shape with the central hole symbolically recalls a human eye, that of Saint Lucia, to which they owe their name.
According to legend, Lucia, a young woman with extraordinary beauty, made a boy fall in love with her and, captivated by her splendid eyes, asked for them as a gift. With great generosity, Lucia agreed, but miraculously her eyes grew back even more beautiful. When the boy, blinded by greed, asked her for new eyes again, Lucia refused and was tragically killed for this reason.
Since that moment, the saint’s eyes have become a symbol of protection and luck in popular tradition, inspiring not only amulets and jewels, but also these unique sweets, perfect to give as gifts or serve during the Christmas holidays, perhaps accompanied by the classic savory taralli.
Ingredients
For approximately 40 pieces
For the biscuits:
For the icing:
Preparation
Prepare the biscuit dough, in a bowl, mix flour, white wine, oil and salt. Knead with your hands until you obtain a homogeneous and compact mixture. Let the dough rest for about 10 minutes, covering it with the same container to keep it soft.
Shape the biscuits, divide the dough into small portions the size of a walnut. Work each piece between your hands to form a cylinder, then close it into a donut. Place the biscuits on a baking tray lined with baking paper.
Cook the biscuits in the static oven preheated to 180°C, positioning them in the medium-low part. Cooking lasts about 20 minutes: the biscuits should be just golden. Be careful not to overcook them.
In a bowl, add the water to the icing sugar a little at a time, mixing until you get a thick, glossy consistency.
Once cooled, dip the top of each cookie into the icing and place on a rack to let the excess drip off. Let them dry completely before serving.
