Sunday, August 8, 2010


I have this newspaper cutting of a taralli recipe which I singled out one night to be on my to-do list.

Taralli is a kind of Italian snack or biscuit which can be sweet or savoury. There are many variations.

I googled for more info and recipes. Most recipes use yeast and white wine and the boiling method before baking. The recipe that I have does not use yeast but requires white wine and extra-virgin olive oil which I don't have either.

Then I came across a recipe which uses red wine (which I have) and baking powder.

Here are the two recipes which I tweaked to get my own.

From the newspaper cutting:

1 cup white wine
1 cup extra-virgin olive oil
2 tsp sugar
1 tsp salt
5 cups plain flour
2 tsp black pepper or chilli powder or chopped fennel seeds
1/2 cup chopped almonds
Whole almonds to decorate
1 beaten egg for glazing

From turosdolci.wordpress :

5 cups flour
1/2 cup sugar
1 tbsp baking powder
1 cup red wine
1 cup oil
egg glaze

My tweaked version:

5 cups plain flour
1/2 cup sugar
1 tsp salt
1/2 tbsp baking powder
1 tsp black pepper
1 tsp cumin powder (didn't have any fennel)
1 cup red wine
1 cup olive oil
1/2 almond nips
egg glaze

How I Did It:

1. Sift all dry ingredients together into a mixing bowl.

2. Add oil, wine and almond and mix into a dough. Wrap in cling film and rest for 30 minutes.

The dough looks like meat due to the colour of red wine.
3. "Take golf ball-sized pieces of dough and roll between palms of hands to make finger-thick lengths. Form lengths into a loop by pinching the ends together."

4. Place loops on oiled tray. I lined the tray with foil and then oiled it. (makes washing easier)
Egg glaze the top.

The loops on a lined and greased with oil tray.

The egg-glazed loops
5. Bake in pre-heated oven 160 deg C for 40 minutes or when it becomes crispy.

6. Cool and store in air-tight containers.

The baked loops

The inside of a loop

I love the crunchiness and the not-so-sweet peppery taste. It is after all a healthy snack.

I will definitely make this again though it burns a little hole in the pocket because of the red wine. ;P
I will also adjust the size and make them thinner and smaller.
I will also try boiling the loops before baking to find out the difference in taste and texture.


  1. they look so good, what an interesting biscuit! I bet the red wine really helped boost the flavor!
    thanks for sharing!

  2. hi,,sis,,
    loves so much your food n bakes,too sad don have a chance to pariciate in blogger meet at edith blog,,otheriwse would have a chance to meet u,,n pass some home made mee suah over,,sad lor,,

  3. I have never heard of this. Thanks for sharing. Looks great!

  4. Hi Chef Dennis,
    You're spot-on! The red wine did give the biscuit a distinctive flavour!

    Hi Tigerfish,
    It was also new to me! That's why I pulled out the recipe to try!

    Hi Ellie,
    I was surprised that wine is used in the biscuit. No regrets - like the crunchy and peppery taste and it's quite addictive!

    Hi Anonymous,
    Thanks for dropping by. Perhaps you mistook me for someone else. I did not attend any bloggers' meeting. I wished I had been invited. ;P

  5. Busygran, next time when I host one I will sure to invite you (unfortunately this round, I am not the initiator.

    So this is from which part of the world? Western?

  6. Hi Edith,
    Thanks for your kind thoughts. I'm looking forward to it. Taralli is Italian snack and there several variations.

  7. Red wine's awesome!

  8. Hi, first time at your blog! This looks a lot like pretzel to me. :)

  9. waw! you are suchhh an expert baker! this sounds divine!

  10. That's very interesting biscuit to use red wine. Looks cute like doughnut but crunchy.

  11. Hi Bust Gran,
    those cookies looks very crunchy! Lovely.

    about the cake moulds. They are only available online. They are new products and only sells them at the moment. I believe they are not really expensive. DO drop in at their site and have a look see. the moulds are really cute. :)

  12. so interesting ! i've never heard of taralli until now.


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