4 cups flour *
3/4 cup lightly roasted ground almonds **
3/4 cup melted lard (e.g. Tenderflake)
1 cup tepid water
1 packet traditional dry yeast (2 1/4 teaspoons)
2 teaspoons salt
1 teaspoon pepper

* Measurement is approximate
** Blanched ground almonds can also be used

Activate the yeast according to packet instructions.

Mix the ingredients and work into a smooth dough. Add more flour if the dough is too soft, or more water if the dough is too hard. Knead for about 10 minutes.

Shape the dough into a ball and place it in a container. Cover the container with a towel. Let the dough rest for four to six hours (The dough should rise and increase in volume -- if it doesn't the yeast did not work).

Cut small portions of the rested dough and roll out each portion into a small rope about 8 inches long, 1 inch thick.

Form a circle with the rope, and then pinch the ends together.

Place the taralli on a cookie sheet that has been greased.

Bake in a 325 F degree oven for about 20 minutes, or until the taralli are a golden brown.



* Please note that everyone has a favorite way of baking taralli. Some place them directly on the oven racks, others use wire racks, and still others use greased cookie sheets or alternatively, cookie sheets lined with silicon baking mats. The type of bake ware used will determine the amount of time needed for the taralli to cook. Some cooks will turn on the broiler towards the end of the cooking time to make sure the tops of the taralli are well-cooked. Other cooks will flip the taralli over. Basically, regardless of the type of bake ware used, the cook will have to keep a close eye on the taralli, as they (in particular, the small-sized ones), burn easily. Trial and error is an important part in cooking any recipe and for taralli it's no different.

Taralli di Napoli are made throughout the region of Campania, as well as in other areas in the South. They differ from other taralli in that they use lard rather than oil. Also, while there might be other areas in the South that incorporate ground almonds in their taralli recipes, Campania is the region that is the most famous for their use. Obviously, different towns in Campania (Why different households!) vary the amount of ingredients used in the recipe. Some add more almonds, others more lard etc. All I can say is that I love the taste of these "taralli di Napoli." For some peculiar reason the lard actually makes them feel "lighter" (even, of course, if this is just an illusion -- but who cares?). The ground almonds incorporated in the taralli dough also add a nice flavor, as well as packing the taralli with nutritional value.... Please note that the traditional way of doing this recipe would be to use "blanched" ground almonds rather than "lightly roasted almonds." However, I find that blanched ground almonds are rather tasteless, so I prefer to use lightly roasted almonds. Whatever works for you, as they say.... Photo: Mary Melfi.

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