February 24, 2010 - 8:08am
Easter Dolci - A taralli that floats on air
Traditional Italian Eastser desserts, the taralli is a treasure from Apuglia.
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Easter Dolci - A taralli that floats on air
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Yours look very nice. I just made my first batch of Taralli last week using Glezer's recipe. I used fennel and anise. Are your Easter Taralli sweet? If so, what did you use as sweetener? I couldn't find many traditional "sweet" recipes though I know they exist.
Anyway, nice job!
I have posted a taralli recipe with pepper and fennel. These very different, they are made with eggs and are very light. They are not sweet there is no sugar in them. Great for diabetics as my husband is and I make them all the time for him. These are traditionaly made at Easter. There is a version of these where a light confectionary sugar glaze is used and the recipe is very similar. So I guess if you wanted to add the glaze you can. There are many different varieties of taralli. This is my grandmothers recipe who comes from Campagna Italy. I love the pepper and fennel taralli also. I like to add red pepper flakes instead of black pepper, another variety from Apuglia.
Patricia
The black pepper and fennel taralli are not sweet, they are traditional a biscuit in Italy. The recipe can be made with or without pepper. You can make them just with fennel. They are light. The Easter Taralli are completely different and are boiled and then baked. They have no flavoring and are hard. However they are very light.
I hope this helps you. Guess best way to know is to try out the fennel taralli which is the flavor you are looking for and see if this is what you are thinking of.
Regards,
Patricia