Mini taralli, or tarallini, are scaled-down versions of a popular bar snack that’s found all over Southern Italy. They can be savory, as in this recipe, or sweet. Here, the dough includes white wine, extra-virgin olive oil, and sliced almonds and fo…
med into the familiar ring shape before being boiled, similar to pretzels. They are golden and crunchy on the outside, light and chewy on the inside, and just right for pairing with wine or aperitifs.
- 500 grams flour
- 180 grams extra-virgin olive oil
- 10 grams salt
- 5 ounces white wine
- ground black pepper
- 1/4 cup almonds (peeled and sliced)
- 3 tablespoons water
- To make the tarallini, knead all the ingredients together, adding a few tablespoons of water if the dough is too firm. The dough should not stick to the bowl, it should be uniform, smooth, soft, and elastic.
- Shape the dough into a ball, cover it with a kitchen towel and let it rest for approximately 30 minutes.
- Cut the dough into pieces and shape them into links, approximately 5 centimeters in length, bring the two ends of the links together and seal them closed by pressing on the ends.
- Bring a stockpot full of water to a boil with a tablespoon of coarse salt.
- As the water boils, add 5 to 6 tarallini at a time.
- Remove the tarallini from the stockpot with a slotted spoon as they come to the surface and place them on a greased wax paper-lined baking sheet.
- Preheat the oven to 180C.
- Place the baking sheets with the tarallini in the preheated oven and bake for 35 to 40 minutes. They should be light brown in color and crunchy and flaky in consistency.
|Calories930Calories from Fat460|
|% DAILY VALUE|
|Calories from Fat460|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.