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Taralli Dolci
taralli dolci
Taralli Dolci (Sweet taralli made without yeast, using lard, rum and lemon juice; boiled and baked)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (1988)

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Ingredients

For dough*
1 1/3 cups flour
3 tablespoons sugar
2 tablespoons lard
3 tablespoons rum
1 teaspoon lemon juice
1/4 cup water

A large pot of water (for boiling taralli)

*Makes about 20 taralli dolci



Directions

Preheat oven to 350 degrees F.

Mix flour and sugar together.

Mix rum, lemon juice and water together.

Mix dry ingredients with wet ones and work into a malleable firm dough, kneading about 6 minutes (Add a touch more flour if the dough is too soft; a touch more water if it is too dry).

Shape the dough into a ball.

Cut a small slice of dough and using the palms of your hands roll it into a taralli log -- about 5 inches long and 1/2 inch thick.

Shape the log into a circle, pressing the ends together.

Place the taralli on a baking sheet lined with parchment paper.

Continue processing the dough until it is used up.

Meanwhile bring a large pot of water to boil.

Add the taralli a few at a time and cook until they rise to the surface -- about 1 to 2 minutes.

Drain briefly on clean cloth napkins (to usurp excess water).

Place the taralli on well-greased baking sheets.

Bake until a dark golden color -- about 30 to 45 minutes.








Notes

The recipe in this entry was adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (New York: W. Morrow, 1988). The cookbook can be borrowed for free from www.openlibrary.org..... I tried this recipe and liked the flavor of the lemon juice and rum. Still, while "La Tavola Italiana's" recipe calls for boiling the sweet taralli, most similar recipes do not. As these taralli don't include yeast, I myself would not boil them. But then I am not one for extra work. Also, the original recipe called for baking the taralli for 1 hour -- this I found excessive.... Personal comments and photo: Mary Melfi.

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