TARALLI with CHOCOLATE Easter sweet cookies easy, quick, delicious, perfect for breakfast, great for dunking in milk, ideal to recycle leftover chocolate from Easter eggs.
These sweet chocolate taralli are the perfect recipe to transform leftover pieces of Easter eggs into indulgent cookies with no waste. In a few minutes you can make cookies that are crunchy on the outside and soft on the inside, ideal for breakfast or a snack, smelling like homemade sweets and winning everyone over, young and old. The dough is very easy and you don’t need to be a kitchen expert: just mix, shape the taralli and bake.
Making the taralli with chocolate is child’s play: few ingredients, one bowl, some melted or chopped chocolate and you’re done. You can add orange zest, extra chocolate chips or a pinch of cinnamon to personalize your chocolate TARALLI. Also perfect to give as a gift in colorful bags for Easter, they become a tasty and original idea that always makes an impression.
Join me in the kitchen—today we have taralli with chocolate.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 3/4 cups flour (the flour you usually use)
- 1/2 cup sugar
- 1 tsp baking powder
- 6 tbsps butter
- 1 pinch vanillin
- 1 pinch salt
- 3 oz 70% dark chocolate
- 1 egg
- 1 egg yolk
Steps
Work the butter with the sugar in a bowl, using a fork or electric beaters.
Add the egg and the yolk and mix well, then add the flour with the salt, the baking powder and the vanillin, mix everything together.
Chop the chocolate with a knife and add it to the mixture, knead well, move to the work surface and work until smooth and homogeneous.
Divide the dough into 12 pieces, roll into little ropes and close into rings, place them on a baking tray lined with parchment paper and bake at 356°F (180°C) for about 15 minutes, they should turn golden—watch the oven carefully.
Bon appétit
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TARALLI with CHOCOLATE Easter sweet cookies
Useful tips:
Use dark, milk or white chocolate according to your taste.
If you want crunchier taralli, bake a few minutes longer without burning them.
You can store the taralli in a tin box for up to 5 days; they remain crunchy and delicious.
Also perfect as a snack to take to work or on a trip!
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FAQ TARALLI with CHOCOLATE Easter sweet cookies
Can I make the taralli without eggs?
Yes, you can replace the eggs with 50 g of yogurt (about 1.8 oz or roughly 3½ tablespoons) or 50 ml of vegetable oil (about 3½ tablespoons) to obtain a vegan version.
Can I use leftover Easter chocolate?
Absolutely yes! It’s the perfect recipe to recycle chocolate from Easter eggs.
How long do they last?
They keep for up to 5 days in a tin box, remaining crunchy on the outside and soft inside.
Can I flavor them?
Of course! Orange zest, cinnamon or vanilla are great to give a special touch to the cookies.
