Prepare the dough: put flour, salt, cinnamon, thyme, grated star anise and fennel in a bowl and mix.
Add the oil and the wine in the center and work quickly until you get a homogeneous dough, then wrap it with cling film and let it rest at room temperature for at least 30 minutes.
Take the dough and divide it into pieces of about 20 grams in weight: from each piece make a cord and then close it in a ring to form the tarallini.
As they are ready, arrange them on the baking sheet lined with parchment paper, slightly separated from each other, then bake for 20-25 minutes at 180 ° C, in a preheated convection oven: at the end of cooking they must have just started to brown (they must not harden) .
Remove from the oven and let them cool completely.
Prepare the glaze by incorporating enough hot water into the sugar to obtain a rather thick, but smooth and homogeneous cream.
One at a time, dip the now cold tarallini in the icing, so that they are completely covered, then arrange them on a baking rack (or on parchment paper) to dry.
Once completely dry, Santa Lucia's eyes are ready.
This recipe has already been read 374 times!