Nonna's Ultimate Sweet Taralli Recipe, Authentic Italian

Nonna shows off a refreshed take on her beloved Taralli Grande recipe. This updated version features enhanced angles, detailed explanations, and up-close techniques, making it easier than ever to recreate her magic in your own kitchen. Plus, Nonna introduces a special, traditional Italian ingredient that will revolutionize your Taralli, along with her new Sambuca icing that adds a delightful twist!

A fantastic update to the original, perfect for any time of the year!

INGREDIENTS: 

Dough:

• 12 large eggs
• 8 oz sugar
• 8 oz vegetable oil
• ½ teaspoon baking powder
• 1 tablespoon whisky
• 7 cups all-purpose flour

Optional Icing/Coating:

• Icing sugar
• Fresh lemons
• Sambuca

DIRECTIONS: 

Make the Dough

• Using an electric mixer, beat the eggs, sugar, and vegetable oil for 3 minutes or until smooth.
• Gradually add 5 cups of flour, mixing until the ingredients are well blended and smooth, about 3 more minutes after adding the last cup of flour.
• Clear a large area on your countertop and pour the remaining 2 cups of flour into a well.
• Place the dough into the flour well and knead until all the flour is incorporated into the dough. You may need to discard some excess flour.
• Continue kneading for an additional 5 minutes until the dough has a smooth texture and air bubbles start to form. Watch Nonna for her expert technique!

Form the Taralli

• Cut small portions of dough from the main batch and roll into long tubes.
• Join the two ends of each tube to form a doughnut shape, pinching them together well.
• Repeat until all the dough is used.

Boil the Taralli

• In a large pot of boiling water, place approximately 5 Taralli at a time.
• Boil until the Taralli float to the top, about 1 minute, stirring them as soon as they are placed in the water to prevent sticking.
• Once the Taralli surface, turn them over and let boil for another 40 seconds.
• Remove and let them cool on a rack.
• Cut a slit around the middle of each boiled Taralli. Watch Nonna for the proper method!

Bake the Taralli

• Preheat your oven to 375°F (190°C).
• Bake the Taralli directly on the middle oven rack for 30 minutes.
• Let cool and Mangia!

Optional: Ice the Taralli

• Prepare Nonna’s quick and easy lemon icing or her new Sambuca icing.
• Mix icing sugar with freshly squeezed lemon juice until the desired texture is achieved, and spread onto the Taralli. Watch Nonna for the proper technique!
• For a Sambuca twist, swap out the lemon juice for Sambuca and repeat the steps above.
• Add sprinkles if desired before the icing dries.
• Let the iced Taralli dry completely on a cooling rack (place parchment paper under the rack to catch drips).

Mangia!

Watch Nonna Make Sweet Italian Taralli!

Tips to Enhance your Taralli Making Experience:

1. Use Room Temperature Eggs: Ensure that your eggs are at room temperature before mixing. This helps them incorporate more easily into the dough, resulting in a smoother texture.

2. Proper Kneading Technique: Knead the dough thoroughly to develop the gluten, which will give the Taralli their characteristic chewiness. Look for a smooth, elastic texture with air bubbles forming.

3. Avoid Overcrowding: When boiling the Taralli, avoid overcrowding the pot. Boil them in small batches to ensure they cook evenly and don’t stick together.

4. Consistent Shape and Size: Make sure each Tarallo is uniform in size and shape to ensure even cooking and baking. Use a ruler or scale if necessary.

5. Accurate Oven Temperature: Preheat your oven properly and use an oven thermometer to ensure it’s at the correct temperature. This will help the Taralli bake evenly and achieve the right texture.

6. Icing Consistency: For the icing, gradually add lemon juice or Sambuca to the icing sugar until you reach the desired consistency. It should be thick enough to coat the Taralli but not so runny that it drips excessively.

Did you Know?

Origins and Regional Variations: Taralli originate from southern Italy, particularly from the regions of Puglia, Campania, and Calabria. Each region has its own variations and traditional recipes, often reflecting local ingredients and culinary customs. For instance, Puglian Taralli are typically savory, flavored with fennel seeds, black pepper, or chili flakes, while sweet versions, like Nonna Teresa’s, can include ingredients like sugar, lemon zest, or anise.

Ancient Roots: The history of Taralli dates back to ancient times. They were likely created as a way to utilize simple, available ingredients and to produce a food item that could be easily stored and transported. Historically, Taralli were baked in communal ovens and were a staple in the diet of Italian farmers and laborers due to their long shelf life and portability.

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