Nonna's Taralli - Mary'sKitchenMtl

[@joannrainey]

Really enjoyed making these, Mary. They turned out beautifully and tasted like the ones I remember eating as a child. Thanks!

[@MarysKitchenMtl]

Hello Jo Ann, I'm so happy you enjoyed them!

[@ИннаЖ-г1э]

Ингредиенты: • 390 мл теплой воды • 8 гр сухих дрожжей (или ~20-25 гр живых дрожжей-мой коммент.) • 2,5 гр сахарного песка для дрожжевой воды • 8 гр семян аниса • 18 гр морской соли • 110 мл оливкового масла первого отжима • 755 гр муки • 1 ст.л. молока для смазывания (комнатной температуры) • 1 яичный желток (комнатной температуры) для смазывания ·1 ст.л. (15 мл) оливкового масла для миски Спасибо за рецепт! С любовью из Москвы Россия❤❤❤

[@franksavignano942]

Hi Mary , great taralli, my mum made sweet taralli ,without icing sugar , how much sugar I should use if I not using icing sugar please in your sweet taralli recipes, regards frannk

[@MarysKitchenMtl]

Hi Frank, which of my taralli recipes are you referring to?

[@EdRuggiero]

I would like to boil them. Do you recall how long they are cooked in the oven after they are boiled?

[@MarysKitchenMtl]

Hi Ed, the baking time doesn’t change. Do not boil too long. Just dip them in for a few seconds. Let them dry on a clean cloth. Bake at 350F for 40 min. until golden.

[@EdRuggiero]

@@MarysKitchenMtl I tried boiling but it didn’t go well . I boiled them after they proofed. They deflated in the hot water. Should I have boiled them without proofing them and then bake them directly after the short dip in the boiling water?

[@MarysKitchenMtl]

@@EdRuggiero Oh I'm sorry to hear that they deflated. They need to proof and puff up before a very short dip in the boiling water. Try placing one at a time on a large slotted spoon, just for a few seconds and then place on a cloth to dry. Once you're done place them on your baking tray lined with parchment paper and bake them for 40 min.

[@MarysKitchenMtl]

They have yeast so they need time to proof. Did they puff up before you dipped them in boiling water?

[@ant12645]

HELLO MARY, THANK YOU FOR THIS WONDERFUL RECIPE...I WAS LOOKING FOR A TARALLI THAT WAS CRUNCHY OUTSIDE & SOFT INSIDE...SO WHEN I SAW YOUR RECIPE, I WAS SO HAPPY, THIS IS THE ONE!! I WILL TRY THEM RIGHT NOW....OH BTW...MARY, YOU LOOK LIKE A FRIEND FROM SCHOOL...ARE YOU FROM MONTREAL?...IF NOT...WELL THEY SAY WE HAVE 3 PEOPLE IN THE WORLD THAT LOOK LIKE US...LOL...THANK YOU AGAIN...HAVE A GREAT DAY!!

[@MarysKitchenMtl]

Hello Antoinette, You are very welcome! You will enjoy this recipe! These taralli can be frozen in a plastic bag if not eaten right away. Please let me know how they turn out. Yes, I graduated from Pius X and I do remember you! It’s so nice to hear from you! I’m also on FB and Instagram where I post various recipes. Take care and keep in touch! ♥️

[@ant12645]

@@MarysKitchenMtl Mary i did them a little smaller to get more & they are delicious!! There goes a few more pounds on my butt lol lol I brought the to my moms at the residence , imagine with no teeth she ate a whole one lol lol!!

[@MarysKitchenMtl]

@@ant12645 I’m glad that they turned out well! I’m so happy that your mama got to taste them as well! ♥️

[@deboraconese9753]

Ciao sarebbe possibile avere la ricetta in italiano perfavore 🙏🙏🙏🙏grazie mille

[@MarysKitchenMtl]

Ciao, mi scusa per il ritardo. Questi sono gli ingredienti: •1 & 2/3 tazze (390ml) d’acqua tiepida •2 & 1/4 cucchiaini (8g) di lievito secco •1/2 cucchiaino (2,5 g) di zucchero per aggiungere con acqua e lievito •1 cucchiaio (8g) di semi di anice •1 cucchiaio (18g) di sale •1/2 tazza (110ml) di olio extravergine d’oliva •5 tazze (755g) di farina •1 cucchiaio (15ml) di latte intero à temperatura ambiente per spennellare •1 grande tuorlo anche à temperatura ambiente per spennellare •1 cucchiaio (15ml) di olio d’oliva per ciotola

[@MarysKitchenMtl]

Cuocere à 177C per 40 minuti. Guarda il mio video per il procedimento. Grazie!

[@laurahoffman8421]

Why are they so large? Can I use this recipe to make the small hard ones?

[@MarysKitchenMtl]

Hi Laura, My mother in law made them even larger. When I bake them I sometimes shape them into circles like the video or I twist them. If you make them smaller, roll thinner ropes so that they will be crunchier. They can be shaped any way you like. You can also use fennel instead of anise seeds.