Taralli Recipe - Allrecipes.com

Taralli

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"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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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
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Directions

  1. In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
  2. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
  3. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
  4. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
  7. Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
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Reviews More Reviews

Oct 01, 2003

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.

 
Sep 24, 2003

very good. Brush the top with a little egg wash for a nice glazed look.

 

5 Ratings

Apr 06, 2011

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!

 
Jun 03, 2010

Very good! Loved this recipe!

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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