Taralli with Pepper and Almond – Neapolitan Way

Those who have eaten Neapolitan taralli with pepper and almond once will never forget the taste. Little crispy rings with a piquant taste are eaten as appetizers, they are good with wine, for picnics and journey snacks. The original old recipe includes pork fat that gives the dough a special flavor, flakiness and crispness. You can replace some of the fat with butter. Some recipes advise to take half the amount of fat and the other half – olive oil. Choose the variant that seems best to you.

Ingredients for Taralli Neapolitan Way

• 2.2 lb flour
• 0.6 lb melted pork fat
• 2 glasses water
• 0.5 lb + 0.1 lb almond
• 0.05 lb fresh yeast
• salt and black pepper to taste

Recipe for Taralli with Pepper and Almond

1. Dissolve yeast in warm water, add salt, pepper and fat.
2. Adding flour and the rest of the water gradually knead soft non-sticky dough.
3. Mix it with chopped almond leaving 0.1 lb of almond intact.
4. Roll the dough up into a ball, cover it and leave to come to for 40 minutes.

1. Then roll it out into thin sticks about 30cm long. Fold them in two, make into spirals and pinch the edges thus making rings.

1. Press 2 whole almond nuts into every ring.
2. Leave the rings on the baking tray for about 20 minutes more.

1. After that put into the pre-heated oven.
2. Bake until they acquire a golden color at 320 degrees. The taralli ought to come out dry both outside and inside.