After tasting those sent to us by Paul in swap Christmas , so captured by their particular taste, we immediately vowed to try them!
We have tried in various recipes on the web, to create what works best for us .. and admit that he had been very satisfied!
The process is very simple, so different from that of the Apulian taralli: in this case we have a classic mixture and cook in the oven.
Their peculiarity is the large amount of lard, which makes the consistency of taralli almost crumbly and taste sweeter.
The duo finally pepper and almonds create a spicy-sweet taste, very distinctive and very tasty!
In our opinion, in short, we are results not too different from the original!
Ingredients for 15 taralli:
250g rice flour Molino Rossetto
80g farina manitoba
95g mandorle (di cui 75g tritate finemente)
100g strutto
pepe nero in grani
1 cucch miele
150ml acqua
7g lievito secco
sale
Setacciare le farine con il lievito, join the honey pepper and 90g of lard, mix well with the help of water, add salt to last ..
Let rise for about an hour, then return and join the mix the ground almonds and allow to rise for another few hours.
Knead the dough forming cords to weave, make the plots of the remaining almonds (if cut in half), and brush with melted lard, as desired, sprinkle with a little more 'pepper.
Bake in oven at 180 degrees for about 40 minutes.
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