ANCIENT NEAPOLITAN EASTER TARALLI, typical sweets to make in a few minutes, grandma’s recipe, great for soaking in milk.
Simple and delicious, the ancient Easter taralli are perfect for dipping in milk, easy to eat one after the other, the best cookies around.
The ancient Easter taralli recipe is very simple, you make a dough with flour, eggs, sugar, and lard, and a little ammonia just to make them rise a bit, they are fragrant and very good.
Obviously, if you don’t have ammonia, you can use baking powder and maybe also add some grated lemon zest to enrich them, but usually, a little liqueur is added.
These are ancient cookies, grandma’s cookies, because they don’t contain yeast, butter, or oil, but lard which was once used in sweets.
Join me in the kitchen today for ancient Neapolitan Easter taralli!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/4 cup sugar
- 1/3 cup lard
- 1 pinch baking ammonia
- 1 tablespoon milk
- 1/2 teaspoon liqueur
Preparation
You can replace the lard with butter or oil if you prefer.
Pour the flour into a bowl with baking ammonia or baking powder.
Add the egg, sugar, a pinch of salt, liqueur, alchermes, anise, or whatever you prefer, and the lard.
Knead well then divide the dough into 6 pieces.
Make little rolls and close them into rings, then press slightly and place them on a baking sheet lined with parchment paper.
If you like, decorate with sprinkles, bake and cook in a preheated oven at 350°F for 15-20 minutes.
Bon appétit
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