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- Dish type
These pretzel-like morsels are also known as taralli or tarradls. Enjoy as a snack.
7 people made this
IngredientsMakes: 24 rings
- 475ml warm water (45 degrees C)
- 1 (7g) sachet dried active baking yeast
- 250ml olive oil
- 1 tablespoon salt
- 875g plain flour
- 1 teaspoon ground black pepper
- 140g almonds
MethodPrep:35min ›Cook:45min ›Extra time:3hr proofing › Ready in:4hr20min
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
- Add the olive oil, 500g of the flour and the pepper into the yeast mixture. Stir with a wooden spoon until well incorporated. Add more flour a little at a time until a sticky dough is formed.
- Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm damp cloth and let rise in a warm place for about 3 hours.
- Place almonds and about 475ml water in a small saucepan and bring almost to the boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking tray and bake in a preheated 180 C / Gas 4 oven for 10 minutes. Remove from oven and let cool.
- Once dough is ready, divide it into thirds and roll each third out to 5mm thick squares. Cut into 2.5cm wide strips. Place about 3 or 4 almonds in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 5 to 6.25cm rings. Place the rings on a baking parchment lined baking tray.
- Bake in a preheated 180 C / Gas 4 oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting tin and return to the oven as it cools.
Reviews & ratingsAverage global rating:(8)
Reviews in English (4)
by ANDREA MENDES
I Have made this every week, since I found the recipe, I added 1 tsp. fennel seed and eliminated the almonds, and I have given the recipe to so many people.-21 Mar 2001
I found that they needed much more pepper, I now add about 2 tablespoons of pepper to get them spicy enough. It is a time consuming recipe but well worth the effort.-24 Dec 2006
We grew up on Mulberry Street years ago, and these pepper rings were a staple in our family, purchased at the local bakery in 5 lb. quantities. Over the years, my brothers and I moved in three separate directions, all far from NYC. I happened upon this recipe a few years ago and tried it out. OMIGOSH, It was like stepping back in time! I've made the tarradls for my brothers and shipped them to Florida and North Carolina a couple of times a year. They rave about them and actually hoard them! Vince, this recipe has given me so much pleasure in being able to revisit the past and especially treat my good bros once in awhile. Thanks so much. LOVE THIS RECIPE!-09 May 2011