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Two Types of Taralli, the Italian Cookie-Cracker

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Two Types of Taralli, the Italian Cookie-Cracker

Two Types of Taralli, the Italian Cookie-Cracker

Need a dairy free hor d'oeuvre? Two Types of Taralli, the Italian Cookie-Cracker could be a super recipe to try. This recipe serves 16. One portion of this dish contains around 12g of protein, 25g of fat, and a total of 349 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up active yeast, fennel seeds, warm water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350°F and set racks in upper and lower thirds.
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OvenOven
2
For the dough, combine the flour and baking powder, stirring well to mix.
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Baking PowderBaking Powder
DoughDough
All Purpose FlourAll Purpose Flour
3
Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture.
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All Purpose FlourAll Purpose Flour
EggEgg
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WhiskWhisk
BowlBowl
4
Turn dough out on to a floured surface and knead lightly to mix. Separate into 16 equal pieces.
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DoughDough
5
Roll each to an 8-inch rope, then into a circle. Pinch the ends together to seal.
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RollRoll
6
Place eight on each pan.
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Frying PanFrying Pan
7
Bake the taralli about 30 to 40 minutes, or until well puffed and a deep golden. Cool on racks.
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OvenOven
8
For the icing, combine all ingredients in a saucepan and heat gently until lukewarm.
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IcingIcing
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Sauce PanSauce Pan
9
Brush over the tops of the cooled cookies. Immediately top with multi-colored sprinkles, before the icing sets.
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Colored SprinklesColored Sprinkles
CookiesCookies
IcingIcing
10
Taralli Napoletani: Neapolitan Salty Ring Cookies
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CookiesCookies
11
- makes 30 small cookies -
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CookiesCookies
12
For the dough, pour the water into a bowl and whisk in the yeast.
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DoughDough
WaterWater
YeastYeast
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WhiskWhisk
BowlBowl
13
Whisk in the oil.
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Cooking OilCooking Oil
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WhiskWhisk
14
Put the remaining ingredients in the bowl of a food processor fitted with the steel blade. Pulse several times to mix.
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Food ProcessorFood Processor
BowlBowl
15
Add the liquid and pulse again until the dough forms a ball.
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DoughDough
16
Let the processor run continuously for about 10 seconds to knead the dough.
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DoughDough
17
Invert the dough to an oiled bowl and carefully remove the blade. Turn the dough over so that the top is oiled and cover the bowl with plastic wrap.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
18
Let the dough rise at room temperature until in doubles in bulk, about an hour.
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DoughDough
19
After the dough has risen, scrape it out of the bowl to a lightly floured work surface and use a bench scraper or knife to cut it into two equal pieces.
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DoughDough
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Dough ScraperDough Scraper
KnifeKnife
BowlBowl
20
Roll each piece of dough under the palms of your hand to a 15" length and cut each into 1" pieces to make 30 equal pieces in all
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DoughDough
RollRoll
21
One at a time, roll each piece of dough under the palms of your hands to make an 8" strand. Join the ends together to make a circle, pressing firmly to seal. Line up the formed taralli on a lightly floured work surface or floured baking sheets, making sure they do not touch each other.
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DoughDough
RollRoll
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Baking SheetBaking Sheet
22
Set the oven racks in the upper and lower thirds of the oven and preheat to 350°F.
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OvenOven
23
Fill a large pot (such as the one in which you would cook pasta) 3/4 full with water. Bring the water to a full rolling boil. Set one of the cooling racks on the stovetop (put a pan under it to catch drips) next to the pan of boiling water. Drop the taralli, 6 or 8 at a time into the boiling water and remove them with a skimmer as soon as they float to the surface. Arrange them about an inch apart in all directions, on the prepared racks.
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PastaPasta
WaterWater
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StoveStove
SkimmerSkimmer
Frying PanFrying Pan
PotPot
24
Bake the taralli about 30 minutes, rotating from the upper third of the oven to the lower third, and vice versa, midway through the baking. Continue baking the taralli until they are golden and crisp.
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OvenOven
25
Remove from the oven and cool to room temperature on the cooling racks in which they were baked.
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OvenOven
DifficultyExpert
Ready In45 m.
Servings16
Health Score7
Dairy Free
CuisinesMediterraneanItalianEuropean
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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