Imagine biting into a crisp, golden cookie that whispers the sweet traditions of an Italian Easter celebration. Taralli Dolci di Pasqua is not just a recipe; it's a delectable journey through generations of family love and culinary heritage. These delightful ring-shaped cookies are more than just a dessert - they're a piece of Italian culture that will transport your taste buds straight to the sun-drenched kitchens of Italy, where every bite tells a story of tradition, love, and pure deliciousness.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 pieces
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 teaspoon anise seeds
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, anise seeds, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the white wine and olive oil. Use a wooden spoon or your hands to gradually incorporate the wet ingredients into the dry mixture.
- Knead the dough on a clean, lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should be firm but pliable.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 15-20 minutes. This resting period allows the gluten to relax and makes the dough easier to work with.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Divide the dough into small portions, about 1 ounce each. Roll each portion into a rope approximately 6 inches long.
- Shape each rope into a ring or oval shape, pinching the ends together to seal. Place the shaped taralli on the prepared baking sheets, leaving some space between each piece.
- Bake in the preheated oven for 20-25 minutes, or until the taralli turn a light golden brown color. The cookies should be crisp and firm to the touch.
- Remove from the oven and let the taralli cool completely on a wire rack. They will continue to crisp up as they cool.
- Once cooled, store the taralli in an airtight container at room temperature. They can be enjoyed for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your white wine and olive oil are at room temperature for better dough integration.
- Kneading Technique: When kneading the dough, use the heel of your hand and push forward, then fold back. This helps develop the gluten and creates a smoother texture.
- Resting is Crucial: Don't skip the 15-20 minute resting period. This allows the gluten to relax, making the dough easier to shape and resulting in more tender cookies.
- Consistent Sizing: Use a kitchen scale to ensure each taralli is roughly the same size, which guarantees even baking.
- Watch Your Oven: Ovens can vary, so start checking your taralli at the 18-minute mark to prevent over-browning.
- Cooling is Key: Let the taralli cool completely on a wire rack. This helps them achieve the perfect crisp texture.
- Storage Tip: Store in an airtight container to maintain their crunchiness for up to a week.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
