Have you ever tasted sweet taralli? They are delicious, crispy, perfect for breakfast or an afternoon snack for our kids. I often make them for the whole family, and they always disappear quickly. Sweet taralli are a recipe from my childhood, to which I am very attached, not only because they are delicious, but also because they are very easy to make and can be customized as we like, adding spices, cocoa, raisins, etc. By reducing the size, sweet taralli can also be served as pastries with coffee or tea.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 3 medium whole eggs
- 1 tablespoon lard (or 6 tbsps softened butter)
- 1/2 packet baking powder
- 1 pinch fine salt
- to taste flavorings
- 1/4 cup milk
- 1 egg yolk
- to taste sugar (to sprinkle on the taralli)
- 1 teaspoon Strega liqueur (or other liqueur as desired)
Preparation
In a large bowl, sift the flour together with the baking powder, add all the other ingredients except the milk.
Start kneading, pouring the milk little by little, until you have a consistency similar to shortcrust pastry. In my case, it took 1/4 cup of milk because the eggs were small; if the eggs are larger, less milk will be needed.
You can choose to use lard, as the original recipe suggests, or softened butter. Personally, I prefer the aroma and flavor that lard gives to these sweet taralli.
Knead vigorously until you get a firm and easy-to-work dough. Turn it out onto a floured work surface and shape your taralli.
Line two baking sheets with parchment paper.
Take small chunks of dough, roll them on themselves and form sticks about 5 inches long, join the ends by pressing them and place them on the trays.
Transfer them to the fridge for 30 minutes before baking.
Bake the sweet taralli at 390°F, at mid-height, in a preheated oven, for about 15 minutes or until golden on the bottom. If they are still too light on the top, simply put them under the grill for 3-4 minutes. After cooking, remove them immediately and let them cool completely. They can be stored in a tin box or other airtight container to keep them fresh as long as possible.
The extra idea. We can make our sweet taralli even more delicious by brushing them with beaten egg yolk and sprinkling them with granulated sugar before baking, just like grandma used to do.
