Taralli Dolci Al Vino Bianco O Rosso Recipes

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 DOLCI AL VINO BIANCO O ROSSO

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit. In a bowl mix the oil with the wine and sugar. Add the sifted flour with the baking powder. Mix well.
• 2. Work the dough on a lightly floured surface with your hands until it comes together and forms a smooth ball. Add more flour if needed.
• 3. Take small pieces of dough the size of walnuts and roll them to form a thinnish rope about 4 inches long. Close the rope in the shape of a doughnut, and dredge one side of the biscuit in the reserved sugar.
• 4. Put biscuits on a baking sheet lined with baking paper, with the sugared side on top. Let rest about 15 minutes. Then bake at 350 for 40 minutes, checking frequently until golden.