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Hello Patricia...I just bookmarked your recipe to merge with another I have for making these taralli. My 'Nonna' always made quite the spread for Easter...however...these never blessed our table.
Therefore, next Easter I will surprise my family with something new.
Here's to crossing my fingers to succeed.
I am also tempted to want to add a smidgen of icing sugar frosting;0)
Thank you for your recipe
The taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. A star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody.
Ingredients
- Recipe Summary
- Prep Time: 1 hour
- Cook Time: 20 minutes at 400ºF or until light brown
- Yield: 5 Dozen
- DoughIngredients
- 7 cups flour
- 2 teaspoons salt
- 2 tablespoons oil
- 11 eggs
Directions
- DOUGH
- Add the salt to the flour in a large bowl. Mix the egg and oil into the flour and form a ball. This step can be done in a mixer. Knead the dough for about 10 minutes or until it is smooth. Cover the dough with a kitchen towel. Let it rest in a warm place for an hour.
- ASSEMBLY
- Roll out pieces of dough into 6â x 1â cylinders. Take each piece of dough and bring the ends together to form a doughnut shape. Press the ends together with your thumb.
- BOILING
- Fill a large saucepan with water and let it to come to a boil. Drop them one at a time into the boiling water. When they rise to the top, remove them to a dry board or kitchen towel. Make a cut along the outside edge of the doughnut. This allows them to rise.
- BAKING
- Place them on a cookie sheet and bake them in a 400ºF oven until they are a light golden brown. The taralli will be hard on the outside, but light and airy on the inside. They are not sweet, but more like a biscuit. They will store in an airtight container for weeks.
- Serve them with âVino Santoâ, a white sweet wine from the Tuscany.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 5 servings | |
| Calories 824 | |
| Calories from Fat 149 | 18% |
| Total Fat 16.78g | 21% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.14g | |
| Cholesterol 409mg | 136% |
| Sodium 1069mg | 45% |
| Potassium 317mg | 9% |
| Total Carbs 134.29g | 36% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.22g | 1% |
| Protein 30.25g | 48% |
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May 1, 2010
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