Altomare’s Wine Taralli

Altomare’s Wine Taralli

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.

Altomare's Wine Taralli
 
An authentic recipe for this great Italian snack food originating from the region of Naples. Altomare's Wine Taralli are the real deal!
Author:
Recipe Type: Pane
Serves: 3 dozen
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350?. Position rack to middle.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
  4. 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).
  5. Add sugar. Continue to whisk until well combined.
  6. Stir in the oil and wine. Combine well. (I switch to the paddle attachment of mixer at this point).
  7. Slowly add the flour mixture until well combined, dough will be soft.
  8. Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
  9. Roll into a 6 inch strand about ½ inch in diameter.
  10. Shape into a ring and press lightly to combine both ends.
  11. Place on parchment-lined baking sheets.
  12. Bake for 30 minutes or until golden.
Notes
Optional: These taralli can be glazed with an eggwash, followed by a sprinkling of raw sugar. To make eggwash: whisk 1 egg with 2 tablespoons of milk. Brush on unbaked taralli. Sprinkle with raw sugar. Proceed to bake as directed.

 

Maria Vee

Maria Vee

Hello! My name is Maria, Canadian-born and Italian-raised. By day, I work in a health institution, but by night, I cook, bake, and blog. I guess I get it from my mom, who I truly believe spent most of her adult life in the kitchen (and loved every second of it)! Recently it became important to me to fix up, document, and post some of her treasured recipes; I wanted my own kids to get a taste for the legacy she left behind and to continue to honour the traditions she set up when she was alive. I crave the simple things in life, most of all enjoying some good food with my beloved family and friends.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus - StumbleUpon - YouTube

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: