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Almond Taralli

PositivelyBeauty's picture
Ingredients
  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
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Taste: 
Savory
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Almond
Drink: 
Wine
Cook Time: 
25 Minutes
Subtitle: 
Italian Almond Crackers
Up for a snacking time ? Watch this video to learn a quick and convenient way to make Taralli, the well known Italian crackers. This mouth-watering snack is a superb combination of the Italian olive oil, white wine, flour and almonds. The rolling and the joining may not require the best of skill, but who cares about shape when you have such super taste ! Serve them with cheese, meat, olives or tomatoes or just enjoy them on their own.

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