Ingredients
FOR THE DOUGH: [Makes 12 to 18 taralli twists]
2 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/3 cup dry white wine
1/4 cup olive oil
FOR DECORATION:
2 egg yolks, nicely beaten
about 1/2 cup whole almonds, with skin, unroasted
about 3 tablespoons regular white sugar
Directions
BAKING PREPARATIONS:
o Preheat oven to 350 degrees F.
o Lightly grease two [aluminum] baking sheets or use ones lined with silicon mats.
MAKING THE DOUGH:
o Mix flour, sugar and salt together.
o Mix white wine and olive oil together.
o Blend dry ingredients with liquid ingredients and work into a soft and malleable dough. If the dough is too sticky, add a touch more flour; if it's too hard, add a touch more wine.
o Divide the dough into two portions.
o Shape each portion into a roll. Wrap each roll in plastic wrap.
o Let the dough rest at room temperature for about half an hour.
SHAPING THE DOUGH:
o Unwrap one portion of the dough and continue with steps 10 to 15.
o Cut a slice of the dough (about an inch).
o Roll out the sliced dough into a rope about 6 to 8 inches long and 1/2 thick (One can either do this on a wooden board, or one can simply use the palms of one's hands). The size of the "rope" depends on personal preference, as well as how malleable is the dough).
o To shape the treccine braid two ropes together to form a twist [See picture].
o Insert an almond on each fold of the treccine [See picture].
DECORATING THE DOUGH:
o Brush the top of the treccine with the beaten egg yolk and then sprinkle some sugar on it.
BAKING THE DOUGH:
o Place on the greased baking sheet (or one lined with a silicon baking mat).
o Repeat the procedure until all the dough is processed.
o Unwrap the second portion of dough and continue to make the second batch of treccine, repeating steps from 9 to 15.
18. Bake for anywhere between 20 to 30 minutes on the middle to higher oven rack (The length of time will depend on the size of the treccine, the type of baking pan used as well as type of oven one owns -- some brands bake faster than others).
o Remove from oven and cool (in the baking sheets).
SERVING:
o Place on a serving platter and serve at room temperature. Like all home-made cookies, sweet-style treccine are best when they are fresh.
Notes
These sweet taralli twists or treccine are easy to make. It's hard to say how traditional or old the recipe is. All one can say for sure is that some Italians in the Puglia region are presently making their treccine in this manner. Italian cooks like cooks everywhere like to experiment with old recipes, and this is one of the results. Photo: by the contributor. |
