Taralli dolci al vino (Sweet biscuits with wine)
The taralli are a typical snack from the region of Puglia which is on the heel of Italy. They are made with white wine and olive oil, both of which are made with local olives and grapes which Puglia is renowned for. Like pretzels they are previously boiled in water and then baked in the oven.
Today we will speak about sweet taralli, which are a little bit different and do not need to be boiled in advance. They are good as a snack at any time of the day, particularly for breakfast. They are completely egg and lactose free making them suitable for vegans and people who have allergies to these products.
- 500g plain flour
- 150ml olive oil
- 100ml white wine not too dry
- 5 tbs sugar
- 2tsp baking powder
- pinch of salt
- a few fennel seeds (if you like them)
- 100g sugar for the decoration
Visit 'Le Ricette di Cle'
- Mix together the flour, 5tbs sugar, baking powder, wine and olive oil until you have a smooth dough. Wrap it in cling film and let it rest for 20 minutes or more.
- Roll out the dough with your hands into an 8cm rope. Make as many 'O' shapes with the rope as you can and then dip one side of them into the 100g of sugar for decoration.
- Place on a baking sheet with the sugared part on top. It is important to not let the sugar be in contact with the baking sheet or it will brown too much and burn!
- Cook at 350°F for about 15 minutes. I prefer them a light gold but some people prefer them a little more browned.
- You can also use red wine, or put some almonds on top along with the sugar.
- They are really delicious both ways!
My name is Maria Clelia (my nickname is Cle). I was born and raised in the countryside of Southern Italy in the region of Puglia. It is said that first I learned to cook and then I learned to read.
My first teacher in the kitchen was my Mother and it was she who taught me all the basics on which I built my great passion for cooking. I now share this passion through the internet by means of my blog.
I think cooking says a lot about us and our history and I love to taste different local dishes during my travels. But, inspite of being very experienced in the kitchen and having a love of experimenting with new combinations, in the end my favourite dishes are always the simple ones. I much prefer the old recipes of the poor peasants and my Grandmother.
I hope I can manage to bring a little bit of Italy to your table with my recipes.
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