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.
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Altomare’s Wine Taralli
- Total Time: 50 mins
- Yield: 3 dozen
Description
An authentic recipe for this great Italian snack food originating from the region of Naples. Altomare’s Wine Taralli are the real deal!
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup white wine
- 3 1/2 cups flour + a little more for rolling
- 2 teaspoon baking powder
- pinch salt
Instructions
- 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 1/2 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.
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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
Frequently Asked Questions
Can I use a different type of wine for Altomare’s Wine Taralli?
Yes, you can substitute with a dry white wine or even a red wine, but be aware that the flavor profile may change slightly depending on your choice.
What is the best way to shape the taralli before boiling?
After dividing the dough, roll each piece into a strand about 6 inches long and 1/2 inch in diameter, then form it into a ring by overlapping the ends and pressing them together to seal, ready for baking.
How long should I boil the taralli before baking?
There’s no boiling step here — once shaped into rings, place them straight on the baking sheet and bake at 350°F until golden, about 30 minutes.
If You Liked This Recipe, You’ll Love These
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