Sweet taralli belong to the "cucina povera" or "peasant cooking" as they are made with a few simple ingredients; simplicity is one of the main characteristics of the Italian cuisine.
After the recipe of savoury taralli from my friend Rosetta, here is the sweet version, so simple and so delicious. They have wine in them too which makes them very aromatic and you can add a touch of lemon zest or a tsp of vanilla essence too if you like.
They will last well for a week stored in an airtight container or they can be frozen when they are still raw, lined up on a baking tray then defrosted and baked.
- Prep Time : 30 minutes
- Cook Time : 20 minutes
- Yield : 60
In a bowl mix the oil with the wine and the sugar. Add the sifted flour with the baking powder. Mix well.
Working with your hands make a smooth dough. Add more flour if needed.
Cut the dough into chunks then roll it forming a cord about 10 cm or 4 inch long and then joining the two ends to obtain a donut shape
Put some sugar in a bowl or on a tray. Toss the taralli into the sugar and place them on a cloth. Let them rest for 15 minutes then bake them on a greased baking sheet at 180C or 350F oven for about 15 to 20 minutes or until golden.
Keep checking as they cook, every oven is different. They are ready when they look nice and golden.
Thanks Rosetta for all her hard work again! Together we had fun making this simple video on how to make sweet taralli 🙂