In: All Recipes recipes15 June 2009
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Neapolitan Taralli (we call them taralli ‘nzogna e pepe, that is taralli with lard and pepper) are a sort of salty cookies, typical of Naples. Their main characteristic is the combination between the sweet taste of almonds and the spicy taste of pepper. They have a really ancient origin, dating back to the time when baker, to recicle lo sfriddo (leftovers) used to twine bread scraps and add some lard and pepper to make salty cookies. Since XIX century, also almonds have been added, and that’s how we now know know them.

Ingredients for 12 Taralli:
400 g of pastry flour
100 ml of water Diflucan cheap
generic Colchicine 120 g of lard
20 g of baker’s yeast
2 tsp of salt
2 tsp of freshly gound black pepper
100 g of (shelled) unpeeled almonds

Preparation Time: 20 min.
Baking Time: 25 min.
Total Time: 45 min. + 2 hours and 30 min. for rising

How to make Neapolitan Taralli

Dissolve the yeast in the tepid water. Mound the flour on the pastry board. Make a well in the middle, and start to combine the yeast.farinalievito3.jpg

Add salt, pepper, and, slowly, lard. Knead till you get a smooth and plain dough.

Crush 2/3 of the almonds, amalgamate them evenly into the dough, then let rise for 30 minutes.

Divide the dough into pieces, and make cylindrical stripes, about 20 cm long.

Couple the stripes, and twine them spirally.

Close the stripes to make kind of doughnuts, and put them, quite far from each other, on the baking tray, covered with some baking paper.

Slightly press the whole almonds on the taralli, then let rise, covered with a clean cloth, for 2 hours.

Pre-heat the oven at 160°C. Bake Neapolitan Taralli for 20-30 minutes or till nicely golden.

Take Neapolitan Taralli out of the oven, let them cool down, and serve with a nice cold beer! 🙂

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