AUTHENTIC TARALLI
Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 2h35m
Yield 60
Number Of Ingredients 4
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.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g
TARALLI
Provided by Food Network
Time 52m
Yield Several dozen servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading.
- Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough.
- Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface.
- Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth.
- Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine.
TARALLES COOKIES
Italian cookies eaten at Easter, Christmas, and special occasions. Delicious also without the icing.
Provided by BramptonMommyof2
Categories Italian Recipes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly.
- Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand.
- Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes.
- Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 40 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 262 mg, Sugar 19.1 g
SWEET ITALIAN TARALLI COOKIES (GLUTEN FREE & PALEO)
Sweet Taralli, or "taralli Dolci" as we say in Italian, are ring-shaped cookies typical from Campania (the region where Naples is) and that you can find with the name of "ciambelline" in other parts of Italy as well. They are typically eaten for breakfast paired with a tiny cup of espresso, as a sweet mid-afternoon snack or as an after dinner dessert paired with some sweet wine as they are very good for dipping (...you know we Italians love that stuff ;) I created this recipe last January in Florence, while I was staying in a beautiful AirBnB apartment in the old town.Like always when I take road trips, I had all my special gluten free and paleo flours with me so I can make my own treats without getting upset because in pretty much every bakery there's lots of gluten and just no fun for me :( (check out my post on "How To Eat Gluten Free in Italy")As I was strolling around Florence's medieval alleys, where every other store is a pastry shop, I got so tempted by the amazing hand made sweet Taralli they showcased, that I decided to go home and make my own gluten free and paleo version of these amazing cookies! To keep the recipe fun and low in sugar at the same time, I decided to give it a twist with some interesting flavors: a bit of matcha powder to enhance the color and some apple sauce to give them a sweet, earthy taste. And as always, thanks to some wonderful gluten free, paleo flours like coconut and tigernut, the flavor is naturally sweet without needing any refined sugar.To keep it short: this gluten free Sweet Taralli are the perfect cookies for those times you feel like something sweet but don't want to put yourself into a sugar coma. They have a very delicate taste and if you store them in an air tight container, they last a few days and maintain their moist texture well. I made a batch in Florence and I remember I was still eating them during my next stop in Bologna... and they still tasted amazing!I hope you liked this Sweet Taralli recipe and if you did, don't forget to check out my Ebook "Healthy Italian Desserts Made Simple" that features over 75 recreations of Italian sweets made with no gluten, dairy nor sugar! Un bacione and I will catch you next time!! Ambra
Provided by littlebitesofbeauty
Categories Dessert
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 209.2, Fat 11.5, SaturatedFat 10, Sodium 28.6, Carbohydrate 25.7, Fiber 1.6, Sugar 2.8, Protein 2
NONI'S TARALLI
Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.
Provided by Dan Ambrosini
Categories Bread Yeast Bread Recipes
Time 5h5m
Yield 200
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in a bowl.
- Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
- Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
- Bring a large pot of water to boil over high heat.
- Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
- Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
- Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 25.8 calories, Carbohydrate 3.4 g, Fat 1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 52.6 mg
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