1/1 Photo of Taralli Baresi
Phil Franco's Note:
Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep
My Private Note
Units: US | Metric
- 1Dissolve yeast in water.
- 2Sift flour salt and pepper onto mixing board.
- 3Make a well in the center and add yeast, wine and oil.
- 4Blend together and gradually incorporate into flour.
- 5The dough will be stiff.
- 6Knead 10 minutes.
- 7Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
- 8Preheat oven to 375º.
- 9Break off small pieces of dough and roll into ropes about 6 inches long.
- 10Form a ring and pinch edges together.
- 11Place on baking sheet and let rise 20 minutes.
- 12Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
- 13Brush with oil and bake 12 to 15 minutes.
- 14at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Nutritional Facts for Taralli Baresi
Serving Size: 1 (259 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 961.5
- Calories from Fat 500
- Total Fat 55.5 g
- Saturated Fat 7.7 g
- Cholesterol 0.0 mg
- Sodium 589.8 mg
- Total Carbohydrate 98.5 g
- Dietary Fiber 4.8 g
- Sugars 0.4 g
- Protein 14.7 g