Santa Lucia: History, Legend, and a Sweet Treat

Tomorrow, December 13 is Santa Lucia day. St. Lucia of Syracuse (283–304), also known as Saint Lucy, or Saint Lucia was a young Christian martyr born unto a noble Sicilian family. St Lucia was martyred in 304CE.

The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head so she had both her hands free to carry things. The name Lucia is derived from “luce” meaning 'light', and she is now known as the patron saint of light. She is also believed to help with healing of eye ailments. In Italy, it is believed that even Dante asked for her assistance and was healed.

December 13 was also the Winter Solstice, the shortest day of the year, in the old 'Julian' Calendar and a pagan festival of lights in Sweden was turned into St. Lucia's Day. She is venerated as a saint by the Roman Catholic, Anglican, Lutheran, and Orthodox churches. She is one of eight women, who along with the Blessed Virgin Mary, are commemorated by name in the Canon of the Mass.

In the region of Puglia, traditional taralli (which are normally savory) are enrobed in lemon-scented sugar on the occasion of Santa Lucia. I love these cookies because - in addition to their satisfying flavor - they are full of Southern Italian staples - flour, olive oil, and wine. This is my recipe. If you would like to make a savory version studded with fennel, or just want to see a demonstration of how to shape them, check out my Facebook friend- foodblogger Geraldine Liberatore's video in Italian. These cookies can be made ahead of time and frozen.

Occhi di Santa Lucia/Santa Lucia's Eyes Taralli

Makes: Approximatley 4 dozen

 Ingredients:

For the sweet taralli:
3/4 cup dry white wine,Puglian, if possible
3/4 cup extra virgin olive oil, Puglian, if possible
5 cups all purpose flour
3/4 cup sugar
pinch of salt
1 teaspoon baking powder (a modern addition that makes the cookies a bit more tender)

For the glaze:
3 cups powdered sugar
juice of 1/2 lemon
1/4 cup hot water

Preparation:

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.

In a large bowl combine wine and olive oil and stir to combine. Stir in the flour, sugar, salt, and baking powder.

Mix well to combine ingredients. Continue mixing until dough forms a ball.

Pinch off small pieces of dough to form 1 inch balls. On a clean surface, roll each ball into 3-inch cylanders. Bring two ends together and pinch in center to form a circle.

Place cookies 1/4-inch apart from one another on baking sheet. Bake for 15-20 minutes until hard and bottoms just begin to turn golden.

Remove from oven and allow to cool.

Make glaze by mixing powdered sugar, lemon, and hot water together in a large bowl until smooth and glossy. Add additional hot water, a tablespoon at a time, until it is ready to coat taralli.

Place a piece of aluminum foil or wax paper on a work surface to cover and set a large cooling rack over the top.

Dip taralli in glaze and set on cooling rack until glaze hardens. Store in an airtight container or freeze until serving.