Abruzzo Tarallucci for San Martino are another version of the taralli that are prepared in Abruzzo on the occasion of San Martino, but this time I can’t tell you exactly where the recipe originates, I think in the province of Pescara, but I’m not sure.
On the blog you will find an earlier version of San Martino taralli, but they are originally from Chieti, these have different origins and you won’t find wine in the ingredients, and they are spiced as I like, with anise!
It is customary to prepare them for November 11th, maybe to dip them in the new wine, but in my opinion, they are delicious all year round.
They keep well for several days if stored in a plastic bag, they have a slightly crumbly texture and what can I say… try them to understand their goodness!
If you make this recipe, or others on my blog, feel free to send me a picture of your recipe, if you like, I will post it on my fb page under your name.
Approx. 40 Kcal per taralluccio
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: San Martino
Ingredients for making Abruzzo Tarallucci for San Martino
- 2 medium eggs
- 1/2 cup sugar
- 1/2 packet baking powder
- grated zest of 1/2 lemon
- to taste powdered anise
- 1/2 cup sunflower seed oil
- 3 1/3 cups all-purpose flour
Preparation of Abruzzo Tarallucci for San Martino
Let’s prepare the dough by working the ingredients in a bowl or using a cake mixer.
In the cake mixer, I mixed the eggs with the sugar at high speed, then reduced to the lowest speed and added the grated lemon zest, baking powder, anise (I ground the seeds), the oil, and mixed well.
Then I gradually incorporated the flour and worked it in the mixer until it was possible, then transferred it to a floured work surface and kneaded until a soft, non-sticky dough was obtained.
At this point, prepare the baking sheets with parchment paper and set aside.
Take pieces of dough and create cords about 1/2 inch thick and close them into rings. If you want them a bit thicker than the ones I made, adjust to a thickness of about 1 1/2 inches… obviously, fewer taralli will be made.
Place the taralli on the trays and bake in a preheated oven at 340°F for about 18 minutes.
