Limoncello taralli are a variant of the classic taralli. Fragrant and with a hint of lemon, they are a real delight.
Crumbly and with a citrus flavor, they combine the taste of limoncello with the delicacy of lemon zest.
Perfect for a sweet treat at snack time accompanied by a warm tea or a cup of milk or at the end of a meal with a good glass of liqueur.
The base of these taralli is a dough that combines the softness of oil, which makes them soft, with the freshness of limoncello and lemon zest, enriching the sweet with an unmistakable aroma.
The shape of the taralli, typically donut or ring-shaped, is similar to that of savory taralli, but their sweetness and aroma make them unique. After baking, the taralli are golden and slightly crispy on the outside, while the inside remains soft.
To add an extra layer of sweetness and shine, the taralli are covered with a light layer of sugar, which not only enhances their flavor but also makes them visually more attractive.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing limoncello taralli
- 2 cups flour
- 3.5 oz limoncello
- 3.5 oz vegetable oil
- 3 tbsp sugar
- 1/2 packet baking powder
- 1 lemon
- 1 pinch fine salt
- 1.8 oz potato starch
- as needed granulated sugar
Tools
- 1 Bowl
- 1 Whisk
- 1 Kneading Board
- 1 Sieve
- 1 Pan
- Parchment Paper
- 1 Grater
Steps for preparing limoncello taralli
Start by sifting the flour with a sieve into a large bowl, to avoid clumps and ensure a smoother, more uniform consistency. Add the potato starch, sugar, baking powder (which will help the taralli rise slightly during baking), and a pinch of salt, which will balance the sweetness.
Then, grate the zest of a fresh, untreated lemon to release the natural aroma of the essential oils. The zest will add a touch of freshness and intensity to the final flavor. Then add the limoncello, which will provide both flavor and slight moisture to the dough, and the vegetable oil, and mix the dry and liquid ingredients well, first with a whisk, and then knead with your hands on a kneading board, until a smooth and homogeneous dough is obtained. It should remain soft and not stick to your hands. If not, add a little more flour.
Once the dough is ready, it’s time to shape the taralli. Take a small amount of dough (about 20-25 grams) and roll it to form a thin strip about 4 inches long. Join the ends of the strip, giving it the classic ring shape. It is important to seal the ends well to prevent the tarallo from opening during baking.
Roll them one by one in granulated sugar and place them on a baking pan lined with parchment paper, trying to leave space between each one so they can rise slightly without sticking.
Then bake at 356°F in a static oven for about 30 minutes, but the time may vary depending on the oven. Or in an air fryer at 338°F for 15 minutes. The taralli are ready when they have acquired a golden color and a crispy appearance. During baking, the aroma of limoncello and lemon zest will spread throughout the kitchen, creating a pleasant atmosphere.
Storage
Once the taralli are completely cooled, you can store them in an airtight container. They will stay fresh for about 4-5 days if well stored, thanks to their crunchy texture and the flavor that develops further over time.
FAQ (Frequently Asked Questions)
Can I replace limoncello with another liqueur?
Yes, certainly, as long as it has the same consistency.
