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

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Serves: 2

Yield: 2.0 dozen

• 2 teaspoons dry yeast
• ½ cup warm water (110 degrees)
• 2 tablespoons dry white wine
• 2 cups flour
• ½ teaspoon salt
• 1 ½ teaspoons black pepper (or more)
• ½ cup olive oil

Directions:

1. Dissolve yeast in water.
2. Sift flour salt and pepper onto mixing board.
3. Make a well in the center and add yeast, wine and oil.
4. Blend together and gradually incorporate into flour.
5. The dough will be stiff.
6. Knead 10 minutes.
7. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
8. Preheat oven to 375º.
9. Break off small pieces of dough and roll into ropes about 6 inches long.
10. Form a ring and pinch edges together.
11. Place on baking sheet and let rise 20 minutes.
12. Fill 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.
13. Brush with oil and bake 12 to 15 minutes.
14. at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

Reviews

[ChefRed]

Really nice! I added 1 1/2 tsp. garlic powder. Thank-you for posting.