|Dry white wine||170 Milliliter|
|Extra virgin olive oil||130 Milliliter|
|Sea salt||1 1⁄2 Teaspoon|
|Chili flakes||2⁄3 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Almonds||3 1⁄2 Ounce, chopped finely (100 Grams)|
|All purpose flour||14 Ounce (400 Grams, Plain Flour)|
|Cream of tartar||2 Teaspoon|
|Bicarbonate of soda||1⁄2 Teaspoon|
In a large bowl, pour the extra-virgin olive oil, white wine and salt, and mix with a fork.
Add chilli flakes, pepper and almonds, and mix.
Add the flour in 3-4 times, always mixing with a fork. When the mixture becomes compact, knead for a couple of minutes until it forms a dough.
Cover the dough with cling film, or with a plate, and let it rest for 30 minutes in a cool place (the fridge is fine).
Preheat the oven (static) to 200° C (390° F).
Take a small piece of dough (the size of a cherry) and roll it into a thin cylinder; join the two ends of the cylinder together in a ring, pressing them together. Keep making taralli this way, then place on a baking tray lined with parchment paper and bake for about 25 minutes, depending on your oven and the size of the taralli.
When the taralli are baked they’ll be a light golden colour; transfer them onto a rack and let them cool.
Store in a tin box or airtight container for 2 weeks, if you can – mine disappear way more quickly than that…
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Serving size: Complete recipe
Calories 3395 Calories from Fat 1648
% Daily Value*
Total Fat 183 g281.2%
Saturated Fat 13.6 g68.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3024.1 mg126%
Total Carbohydrates 337 g112.2%
Dietary Fiber 24.2 g96.7%
Sugars 6.6 g
Protein 63 g126%
Vitamin A 2.8% Vitamin C 4.3%
Calcium 34.3% Iron 129.4%
*Based on a 2000 Calorie diet