Hi,
Hoping someone can help? My Nonna used to make the BEST Taralli, they were crispy, crunchy and heavy (as in weight). Since her passing none of us can get it right . I remember she used wine in the dough and never boiled them, just baked them and they were perfect every time. I have tried to just bake mine, but they come out too light and airy (in weight) and more 'breadstick' like than 'pretzle' like as she would make. Does anywone have a good recipe to share for these tasty treats? Would really appreciate some advice or tips.
Thanks So Much!

Hi!

I'm sicilian, but I've never tasted taralli making with wine...
Here's 2 a good Taralli recipe (I prefer the second).

the first:

Ingredients

* 4 ½ lb durum wheat flour
* 1 ½ oz fresh yeast
* 10 eggs
* extra virgin olive oil
* 7 oz sugar

Preparation
30 minutes preparation + 20 minutes cooking

Prepare a normal bread dough. When it has risen, add the egg, enough oil to keep the dough soft, and the sugar or honey.

Knead the dough well and from some “Taralli”, circular cakes of 8 inches in diameter. Leave them to rise in a warm place for 3 hours.

They can be cooked in two ways: in the oven, arranged on a greased baking pan, or by passing them first in boiling water and then finishing off in the oven.

----------

and here's the second:
For pasta

* 2 lb all-purpose flour
* 4 oz sugar
* 4 oz lard
* 1 oz ammonium carbonate
* 10 egg yolks
* milk
* 4 tablespoons anise

For icing

* lemon
* 3 egg whites
* 1 ½ lb powdered sugar

Preparation
30 minutes preparation + 40 minutes cooking
With the flour, sugar, clarified pork fat, ammonia, anise, egg yolks and a little milk, prepare a dough that is fairly soft and smooth. Use it to make some rolls about 1 inch thick and cut these into 2,4 inch lengths. Immerse the biscuits obtained, a few at a time, in boiling salted water. Remove them gradually as they float to the surface and form them into the shape of an “S”, in an oven pan previously greased with clarified pork fat. Place in the oven at 275° for 30 minutes taking care they do not become too dark. Meanwhile, prepare a frosting with 3 egg whites whipped to stiff peaks, the powdered sugar and some drops of lemon juice. Use this to brush the biscuits and put them back to dry in the oven by now turned off but still warm.




font:
1) http://academiabarilla.com/recipes/sicilia/taralli-1.aspx
2) http://academiabarilla.com/recipes/basilicata/taralli.aspx