A few years ago, there was a fundraising bake sale at work and I had the opportunity to try a colleague’s contribution to the event; his Mom’s taralli. As soon as I tasted Altomare’s Wine Taralli, I was hooked. I loved them and I was so very grateful for the opportunity to have her recipe.
I have such a fascination with taralli. Imagine being able to link a type of taralli to a geographical area in Italy. Today, I will share with you this recipe for Altomare’s Wine Taralli which originates from the Campania region, in Southern Italy, in the area of Naples.
In my post entitled Mamma Nonna’s Taralli, the recipe also originates from the Campania region, but in the area of Benevento. I have shared two other recipes for tarallis that were often made by my mom- Glazed Italian Egg Taralli and this recipe for Dad’s Favorite Fennel Taralli. These Crunchy Addictive Italian Anise Taralli have their origin from the beautiful region of Calabria (also in Southern Italy) more specifically from the city of Cosenza.
I guess you can say I have a thing for tarallis!
Sweet or savoury; leavened or unleavened; hard or soft; glazed or unglazed; boiled or not boiled- I could go on, but I think you can appreciate the many variations that exist of this simple Italian snack.
The dough for this recipe is extremely soft and sticky. I will usually start by adding 3 ½ cups of all-purpose flour and add up to 1/4 of a cup to make it easier to shape in a little log. As you can see, I scoop out the dough and use my handy little dough scraper to help me roll the dough. With the left palm, I roll out the dough and with the scraper I move it along. Then it’s just a matter of joining the ends and placing it on your baking sheets.
Origins of the recipe for Altomare’s Wine Taralli:
As I previously mentioned, this recipe was given to me by one of my colleagues’ mom. Any taralli recipe requires a little bit of time and effort due to the shaping and rolling of the dough, but they are definitely worth it. Do you have a favourite taralli recipe? Which area in Italy does your recipe originate from? Have fun with this and enjoy!
Altomare's Wine Taralli
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup white wine
- 3¾ cups flour plus extra flour for rolling
- 2 teaspoon baking powder
- pinch salt
- Preheat the oven to 350℉. Position rack to middle.
- Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined.
- Stir in the oil and wine. Combine well. (I switch to the paddle attachment of mixer at this point).
- Slowly add the flour mixture until well combined, dough will be soft.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll into a 5-6 inch strand about 1/2 inch in diameter.
- Shape into a ring and press lightly to combine both ends.
- Place on parchment-lined baking sheets.
- Bake for 30 minutes or until golden.
Optional: These taralli can be glazed with an eggwash, followed by a sprinkling of raw sugar. To make eggwash: whisk 1 egg with 2 tablespoons of milk. Brush on unbaked taralli. Sprinkle with raw sugar. Proceed to bake as directed.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe adapted from Altomare (my collegues' mom)
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Ciao for now!
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2016.05.29 Post has been updated.