Ingredients:

3 cups flour (I use 00 type)

3/4 cup lard (not Crisco)

7 ounces toasted almonds, roughly chopped 

2/3 cup lukewarm water 

1/2 packet dry yeast

2 tsp salt

1 tsp pepper 

45 raw almonds, whole

Directions:

Mix lukewarm water and yeast.

Set aside for a couple minutes to allow yeast to activate.

Meanwhile, place flour, lard, salt and pepper in the bowl of a stand mixer, equipped with dough hook.

Add water/yeast mixture and mix on low until a smooth dough ball is formed.

Note: dough should be soft and pliable but not sticky. Adjust if needed (See Tips).

Add chopped almonds and continue mixing until incorporated in the dough.

Remove dough from mixer bowl and shape it into a ball. 

Cover with plastic film and rest for about 30 minutes.

While dough is resting, place the raw almonds in lukewarm water to soak (see Tips).

When dough is rested and ready, move it to a floured surface.

Divide dough into 15 equal parts (each piece weighing about 2 ounces).

Roll each piece into a long, thin rope (about 16”).

Fold rope in half and gently twist it.

Form into a ring and secure ends by pinching them together.

Place each tarallo on a parchment paper-lined baking sheet.

Continue until they are all completed.

Drain almonds and place three, one at a time, at equal distance on top of each tarallo.

Make sure to insert one end of each almond in the dough so it doesn’t fall off once they are baked.

Cover taralli with plastic wrap and a clean towel and rest for one hour.

10 minutes before the hour is up, preheat oven at 400F.

Bake taralli at 400F for 15 minutes. Reduce oven temperature to 375 and bake an additional 15 minutes until lightly browned.

Cool before serving….preferably with a good red wine.

Makes 15 taralli.

TIPS:

As I always say, recipes are never foolproof. They require a little intuition. If dough is too dry, add a bit more water. If too wet, add a bit more flour. In addition, if you like your taralli more spicy, add a bit more pepper.

The reason we need to soak the raw almonds for the tops is because, if we don’t, they will burn while baking, giving them a bitter taste. Soaking them in water helps, not only in avoiding burning, but also to stick better to the dough.

I recommend you use lard to achieve the full potential of this recipe. Do not substitute with Crisco because Crisco is a vegetable shortening. Lard is commonly available in most supermarkets. It is sold in blocks, like butter. I make my own by rendering pork fat to make “cicole” for my Cicole Bread (recipe on my website) as some do with bacon, but you can use store bought.