I have revisited the classic Neapolitan taralli recipe “nzogna e pepe” (which means with lard and pepper). I prepare the classic recipe only in winter, when I can find good quality lard. The flavor and texture of these taralli with oil, which I want to talk to you about today, are different from the traditional ones, but not any less good, indeed. With these quantities, we can prepare about 16-18 medium-sized or 30 small taralli. I make them very often because they are ideal for accompanying appetizers, as a snack, a tasty treat, and at buffets. They are also suitable for children or for those who, like me, cannot eat pepper or do not like it and do not like lard either. They are very easy to make and, above all, can be customized by enriching them with ground pepper, chili, fennel seeds, tomato paste, etc. I have been very detailed about the procedure, not out of pedantry, but because each step is important.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 18 taralli
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Easter
Ingredients
- 4 cups all-purpose flour
- 7 oz water
- 0.18 oz fresh yeast
- 6 tbsps vegetable oil
- 0.53 oz fine salt
- 14 oz shelled almonds
Preparation
Roast all the almonds by baking them in the oven, in the middle rack, for about 30 minutes at 300°F without overlapping them. They are ready when they become crunchy and no longer rubbery.
Coarsely chop them so they can be “felt” when tasted, leaving aside 60 whole ones for decorating the taralli (I calculate 3 almonds for each large tarallo and 2 for the small ones).
In a large bowl, dissolve the yeast with a tablespoon of water, add part of the sifted flour, half of the water provided by the recipe, and the chopped almonds.
Start mixing coarsely with your hands (or with the paddle attachment if using a mixer). At this point, add the remaining flour, oil, and salt. Knead by gradually adding the remaining water (a little at a time, because we need to obtain a firm dough, easy to work with but firm, not soft.
Continue kneading in the bowl with your hands or in the mixer with the dough hook, until we reach the right consistency and it no longer sticks to your hands. Dust the work surface with a little flour or semolina and continue working the dough on the table for about 2-3 minutes, until it becomes very elastic and smooth. Let the dough rest, covered, for 15 minutes to allow the gluten to relax, so we can form the taralli without problems
Form our oil taralli. Line two baking trays with parchment paper. Break off a piece about 1 inch thick, gently work it to become a stick about 12 inches long. Then, divide it into two parts and make two sticks about 6 inches each and 0.4 inches in diameter.
Twist them, as in the photos of steps 2 and 3. Place each tarallo on the tray, insert the almonds into the folds of the taralli (so they won’t fall out) and continue until the dough is finished. Let rise until doubled.
Proceed to baking. The taralli need to be baked twice to achieve the typical biscuit texture.
Bake, in the middle rack, our risen taralli at 390°F, in a preheated oven for 20/25 minutes and no longer. After the time has passed, take them out and bake the second tray. Meanwhile, let the already baked ones cool on the tray. Remove the 2nd tray and let them cool as well for about 15/20 minutes (if you can bake multiple trays at once, you will save time).
Now let’s bake them again. Re-bake all the taralli at 340°F for about 45 minutes (times and temperatures may vary from oven to oven, so adjust according to your oven (times will be shorter with convection mode or if you bake both top and bottom simultaneously). The taralli must dry out, become biscuit-like, and above all, well golden. Open one and check that the inside is baked; otherwise, extend the baking time by a few more minutes.
Let them cool and enjoy them with good wine, cold beer, or with some sparkling lemonade, easily made at home with lemon juice syrup. I assure you that as an appetizer, quick snack for kids, or at buffets, they are always a hit. Oil taralli should be stored in a tin box or in well-sealed food bags for a couple of days.
