If you have ever been to the Apulia region, you will certainly have heard of Taralli. They are a specialty (usually savoury) biscuit that have a very typical shape of a little knot.
The origin of the taralli recipe goes back to 1400. Legend has it that the first tarallo was kneaded by a mother who, having nothing to feed her children, tried to work what she had in her pantry: flour, extra virgin olive oil, salt, white wine. I will share the classic savoury version soon, but here is a modified, less traditional but incredibly delicious, sweet version of the taralli.
- 4 1/4 cups of plain flour
- a pinch of salt
- 1/2 cup of sugar
- 3/4 cup of vegetable oil
- 3/4 cup of white wine
- 1/2 tbsp of baking powder
- granulated sugar to taste
- 1- add a pinch of salt and sugar to the flour, mixing everything well
- 2- add the baking powder
- 3- At this point add the oil and start kneading
- 4- finally add the white wine and finish the dough
- 5- you will get a firm dough that is easy to work with
- 6- take some pieces of dough and form small cords
- 7- we form our tarallucci and cover them in sugar
- 8- lay our tarallucci on a baking sheet lined with parchment paper
- 9- bake in a preheated oven at 350F for about 15 minutes
- 10- let the tarallucci cool and keep them.
- Optimal storage should be carried out in a hermetically sealed glass container if possible. They will remain crumbly for a long time.