TARALLI al VINO

INTRO

These cookies are a specialty of the Lazio region but are very popular all over Italy.

Restaurants often treat their patrons to a cookie or two at the end of the meal. It is traditional to dunk the cookie in whatever leftover wine is on the table.

There’s a popular saying in Italy: “finire à tarallucci e vino” which loosely translates to “ending an argument on a positive note”

Taralli al Vino Rosso

INFO

These cookies have a long shelf life due to them being baked not twice but with the finishing touch of an open oven door eliminating any lasting moisture.

We recommend any wine you would drink. One that was opened and not finished perhaps. We also suggest you wait until cooled to take a bite as it is only then you will taste the subtly of the wine.


YIELD​ : 16 pieces

PREP TIME​ : 1 hour

LEVEL : Easy


INGREDIENTS​ :

70 g red wine (white wine will also work)

75 g sugar

1 pinch of salt

62 g oil (sunflower, peanut, rapeseed, light olive)

250 g all purpose flour

4 g baking powder (about ½ teaspoon)

1 g of any spice you love: vanilla, star anise, cinnamon, allspice, etc.

extra sugar for coating


DIRECTIONS​ :

Preheat the oven to 180°C/350°F

(if using convection/fan forced oven set temperature to 165°C/325°F).


Sift together the flour, baking powder and the spice of your choice.

In a large bowl whisk together wine, sugar and salt until the sugar and salt are dissolved. Add the oil and whisk vigorously until the mixture looks creamy, like a vinaigrette.

Add the dry ingredients all at once and using a spatula work, the dough until it is smooth and compact.


Prepare 16 pieces of about 28g each, then roll them into cylinders as thick as an index finger. Shape into a ring by slightly overlapping the two ends. Press gently to seal, then dip in sugar before placing onto a baking tray lined with parchment paper.


Bake for 25 minutes, then open the oven door, lower the temperature to the minimum setting and bake for another 5 minutes.


Let the cookies cool on a rack before serving.


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