Prep 2 hrs
Cook 40 mins
Posted in reply to a request. Tarralli are the traditional Italian black pepper cookies that are usually served with a glass of wine for dunking. Although tarralli are called "cookies," they are really more like a hard biscuit or dry bread stick. Cooking time includes boiling and baking times.
- In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.
- In a small pan, heat wine until very warm to the touch (about 100°F).
- Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.
- In a large bowl, add all the other ingredients, including the warm oil.
- Add the wine/yeast mixture to the bowl.
- Use your hands to mix everything well, until a dough is formed.
- Turn dough out onto an unfloured board; knead the dough until smooth and elastic.
- Place dough in a clean, dry bowl.
- Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.
- Cut the dough into small pieces.
- Roll each piece into a long, thin, rope (about the thickness of your little finger).
- Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.
- Continue the rolling and shaping with all the remaining dough.
- Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.
- Drop the shaped dough into the boiling water (a few at a time).
- When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.
- When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.
- Remove from cookie sheet and cool on a rack.
- When cool, serve with a glass of wine for dunking.