Steps

• 1. In a bowl pour the warm water and dissolve the fresh yeast.
  2. Add the sugar and the flour, stirring until you get a sticky but even dough.
  3. Cover with plastic wrap and let rise for about 1 hour in a warm, dry place.

• 1. Meanwhile, toast the almonds in a preheated oven at 356°F for 3-4 minutes.
  2. Let them cool and roughly chop them.

• 1. In a large bowl, pour the risen starter.
  2. Add the lard at room temperature, the salt, ground black pepper to taste (generous for a bold flavor), the honey and the warm water.
  3. Also add the toasted, chopped almonds.
  4. Mix quickly by hand or with the stand mixer: the dough should not be overworked, but it is essential that all ingredients are well combined and that the lard is well incorporated.

• 1. When the dough is homogeneous, form a ball and cut pieces weighing about 2.5 oz each (≈ 70 g).
  2. Each piece should be divided into two little rolls of about 1.25 oz (≈ 35 g) each and about 8 inches long.
  3. Braid the two rolls together and join the ends to form the taralli.
  4. Place them on a baking tray lined with parchment paper.

• 1. Take the whole almonds for the garnish, moisten them slightly with water (this helps them not fall off during baking).
  2. Insert the almonds into the braid of each tarallo.

  

• 1. Cover the taralli with a kitchen towel and let them rise in a warm place for 2-3 hours.
  2. They will not rise much, but this phase is essential for their crispy texture.

  

• 1. Preheat the oven to 356°F in static mode.
  2. Bake the taralli for 40-45 minutes.
  3. In the last 10 minutes, cover them with foil to prevent them from browning too much.
  4. Once baked, remove from the oven and let them cool slightly before enjoying.