Sweet Italian Taralli Cookies Gluten Free Paleo Food

SWEET ITALIAN TARALLI COOKIES (GLUTEN FREE & PALEO)

Steps:

• Preheat the oven to 350°F.
• Combine all ingredients in a bowl and mix well.
• Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice) and give them a ring shape with your hands.
• When you formed all your taralli, place them on a baking pan lined with parchment paper and bake them for 25 minutes.
• Enjoy!

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

TARALLI

Steps:

• In a large bowl, dissolve yeast in water and add sugar, blending well.
• Add eggs, corn oil, salt, whiskey and anise extract.
• Beat until well mixed.
• Add flour, a little at a time, mixing well until dough is soft but not sticky.
• Work dough with heel of hand until smooth.
• Do not add too much flour or dough will become stiff.
• Tear off pieces of dough, about the size of an egg.
• Roll each piece with hands into a rope and fashion in a doughnut shape.
• Plunge taralli, a few times into a large pot of rapid boiling water.
• Let rise to the top and cook for 1 minute.
• Remove with slotted spoon and let cool.
• Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
• Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
• Lower oven to 350°F and bake until lightly browned.
• Remove from oven and allow to cool.
• For icing, beat egg white until stiff.
• Add sugar, a little at a time, beating constantly.
• Add lemon juice.
• Blend and beat until consistency is right for spreading.
• Ice cookies with icing.

TARALLI BARESI

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

CHOC-PECAN COOKIES - GLUTEN-FREE

Steps:

• Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
• Process the 1.5 cups of pecan pieces until ground finely.
• Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
• Add the egg and beat until combined.
• Sift in the flours and then add the chopped chocolate.
• Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
• Bake about 20 minutes and cool on trays.
• Drizzle the cookies with melted chocolate.

SWEET ITALIAN TARALLI COOKIES (GLUTEN FREE & PALEO)

Steps:

• Preheat the oven to 350 F.
• Combine all ingredients in a bowl and mix well.
• Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice) and give them a ring shape with your hands.

SPAETZLE (GLUTEN FREE)

Steps:

• Mix all the dry ingredients together.
• Whisk together the eggs and milk until well blended.
• Add the moist to the dry and whisk together until smooth and lump free.
• Cover with saran and let rest 5 minutes. The dough will be quite thick.
• Set the spaetzle maker over a pot of lightly salted boiling water.
• Place the batter in the spaetzle maker, slide back and forth to force the batter through the holes.
• After the spaetzle float to the top, let simmer a minute or two, then remove with a strainer.
• Place the noodles into a colander and rinse with cold water.
• Add just a touch of canola oil to the noodles to prevent them from sticking together.
• Cover with saran and refrigerate until service time.
• Saute portions needed in butter until hot and lightly browned. Serve immediately.
• Unused portion can be frozen for future use.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".