Recipe by IDAJ
"Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds."
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1 (.25 ounce) package
active dry yeast
1 1/2 cups
1 1/2 tablespoons
all-purpose flour, divided
was unable to find affordable fennel seeds, replaced with caraway seeds. wonderful aroma and taste. will never buy bagels again. my daughter takes one to school for lunch every day.
very good. Brush the top with a little egg wash for a nice glazed look.
These didn't taste like the ones I had in Calabria many years ago, nor did they taste like the ones my mom used to make. The dough tasted more like sweet buns rather than a tarallo. Luckily, I made only a 1/4 of the recipe keeping the egg and yeast the same. When I told my mom how I was making them, she said in calabrese that this is the authentic and original way of making taralli "a l'antica". The exception is that the margarine was substituted with pig fat back in the day when my mom was growing up. But I must say that the technique still works like a charm! I really had fun making these. I just wish that they tasted a bit more like I remember. It's too bad my mom's recipe got lost of over the years. They were so good. My search still continues but these are worth trying at least once to get the feeling of authenticity. I just love the method. Thanks for sharing, IDAJ!
Very good! Loved this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
** Calories: 94
** Calories from Fat: 7
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