Campanian Ferragosto taralli are a traditional recipe, prepared for the Assumption of Mary, which coincides with Ferragosto.
A really simple recipe, these taralli are traditionally brought by the people of Campania on their Ferragosto picnic.
Similar taralli are apparently made in other Italian cities, but as often happens, each city has its own variant.
Simple and quick to make, you get a tarallo with fairly closed dough, but not hard….. once covered with the glaze, they are really out of this world, you must try them!!!
On the blog I have other taralli or similar recipes and I can only recommend that you make them, as you know my recipes are all tested and guaranteed to succeed, so you have to try to believe!!!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me photos, I will post them on my FB page under your name.
Approx. 177 Kcal per tarallo
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 taralli
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Summer, Ferragosto
Ingredients for making Campanian Ferragosto Taralli
- 2 eggs (medium)
- 1 3/5 cups all-purpose flour
- 1/2 tsp baking ammonia
- 2 1/2 tsp anise liqueur
- 1 tbsp sugar
- 1 tbsp water
- 1 1/4 cups powdered sugar (approx.)
- 2 drops lemon
Preparation of Campanian Ferragosto Taralli
In a tall, narrow container, beat the egg whites until stiff and set aside.
In a bowl, place the yolks, liqueur, sugar, baking ammonia and beat well with a fork.
Add part of the flour, working the dough by hand, no need for electric whisks, or at least, I didn’t use them.
Gradually fold in the beaten egg whites and, while mixing, add the remaining flour.
When it is no longer possible to work the dough with a spoon, continue by hand until you get a smooth and soft ball.
With the dough obtained, form pasta strips about 6 inches long and as thick as a finger….
place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 392°F for 30 minutes, checking the cooking.
Once cooked, let the taralli cool well, then mix the ingredients for the glaze, it should be firm but not hard.
Glaze the taralli and let them dry until the glaze hardens.
