Start by beating the eggs and sugar until light and fluffy and double in volume about five minutes.
Add the liquid ingredients oil, wine, lemon juice and zest continue beating until well combined.
Add the flour a little at a time mix until combined, when the dough becomes to hard for the mixer transfer to a lightly floured surface, knead the dough until smooth ( about 5 minutes). Cover and let rest 10 minutes
Fill a deep pan with water add a sliced lemon bring to a low boil.
Preheat your oven to 400 degrees
Cut the dough into 12 equal pieces roll into ropes about 10 inches long and form into circles pinch the ends tightly to seal.
Add a sliced lemon to the water. Boil in lightly boiling water in batches. Immediately use a spoon to unstick the taralli from the bottom of the pot. Boil until they come to the surface ( about 5 minutes). Let dry on a tea towel.
Bake directly on the oven grates at 400 degrees for 10 minutes. Lower the heat to 325 degrees and continue baking an additional 30 minutes. Let cool slightly before glazing with a loose mixture of powder sugar and lemon juice.
