A few years ago, there was a fundraising bake sale at work and I had the opportunity to try a colleague’s contribution to the event; his Mom’s taralli. As soon as I tasted Altomare’s Wine Taralli, I was hooked. I loved them and I was so very grateful for the opportunity to have her recipe.
I have such a fascination with taralli. Imagine being able to link a type of taralli to a geographical area in Italy. Altomare’s Wine Taralli originate from the Campania region, in the area of Naples.
Sweet or savoury; leavened or unleavened; hard or soft; glazed or unglazed; boiled or not boiled- I could go on, but I think you can appreciate the many variations that exist of this simple Italian snack.
- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup white wine
- 3½ cups flour + a little more for rolling
- 2 teaspoon baking powder
- pinch salt
- Preheat the oven to 350?. Position rack to middle.
- Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined.
- Stir in the oil and wine. Combine well. (I switch to the paddle attachment of mixer at this point).
- Slowly add the flour mixture until well combined, dough will be soft.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll into a 6 inch strand about ½ inch in diameter.
- Shape into a ring and press lightly to combine both ends.
- Place on parchment-lined baking sheets.
- Bake for 30 minutes or until golden.