Homemade Taralli Recipe: Easy Step-by-Step Guide

[@philomenabartolomeo8885]

thank you for the recipe. I lost this recipe after my mother and mother-inlaw passed away. I made them several years ago and the recipe nowhere to be found. We love them plain NO GLAZE, I found that they dry very quickly with the glaze. Plain taralli stay soft much longer. I find the glaze too sweet. Thank you again !

[@alessandrasfoodislove]

You just made my day. It’s all about the recipes that makes us feel close to the ones that are no longer either us. 🙏🏻 God bless 💕 buona Pasqua 🐣

[@Jilli-yb2tn]

Wow!..... How fabulous.... I've never ever heard of Taralli before! Lived in D.C. for a few decades and traveled to NJ. Always picked up all kinds of food in NJ before driving home... but this was new! (NJ had the most amazingly wonderful garage sales too..THE best) How exciting that you show us so many wonderful (and new to me) recipes!! Thank you! Love, love love watching you cook.

[@alessandrasfoodislove]

Dear L&N. Thank you so much for watching! I love garage sales too, i very happy to say that I saw a sign up for one this weekend. Let’s see because it’s freezing cold. :( My pleasure sharing the recipes. I made another batch last night and I’m So looking forward to having it with my coffee this morning. Grazie for watching 💚🤍♥️

[@alessandrasfoodislove]

@@Jilli-yb2tn keep watching I’ll add more italian in. 💚🤍♥️

[@alessandrasfoodislove]

@@Jilli-yb2tn wow you really went all the way by ordering the colatura di Alici. It comes from Cetara, Campania and that’s the same region I was born. I never thought of buying it but I’ve had it in Italy. It makes for a quick meal. Use one tablespoon per person and one tablespoon of extra virgin olive oil per person. Add garlic, parsley and chilies flakes. Whisk until to emulsify and add hope spaghetti in with a little of its starchy water. If I can suggest a delicious meal for people that don’t eat tuna but love this. You must only use good italian yellowfin tuna in oil. Please do try it and let me know. Here’s the recipe. Grazie

[@alessandrasfoodislove]

kzbin.info/www/bejne/jqC0p5KilLdnsNE

[@alessandrasfoodislove]

@@Jilli-yb2tn thank you! You will love it. It’s a less than 30 minute meal. 🥰

[@chrislocke2267]

Ciao Alessandra, my dad was from Squillani about just over an hour away from you in Italy, he and mum would make these around Easter but mum would mix an egg white into the lemon/sugar glaze as it would make the icing thick and glossy. My parents have since passed but oh what memories these bring.

[@alessandrasfoodislove]

Hi Chris, It’s all about the memories 🥰 god rest their souls. Yes, I too sometimes do the egg white in the sugar. It gives it this very white finish. Love it. Please if you make the recipe use the gram measurements, it makes for a more precise baking. Tanti cari saluti

[@mariaroberto377]

Bravissima complimenti good explanation.

[@alessandrasfoodislove]

Grazie di cuore 💕💕

[@luisakyriacou131]

I’ve been looking for a recipe that doesn’t have fennel seeds , these are perfect!! I will be making them. Thanks so much !!

[@alessandrasfoodislove]

Thank you so much Luisa! I made another batch tonight. 💚🤍♥️

[@annmarievoccola9906]

me too. I LOVE anything anise flavor. Sambuca good choice. I am so grateful you made these. HUGS amore' Your dough looks BEAUTIFUL. PERFECT

[@alessandrasfoodislove]

You’re very welcome my darling Anna! 💖💖

[@annjannace6957]

Amazing......they look perfect!! as far as the work out no complaints.....what a wonderful way to keep our bodies moving, & you proberly can eat an extra Taralli thank you Alessandra for all the time & effort you put your heart in every recipe, Salute XO

[@alessandrasfoodislove]

Grazie cara Ann! Be safe and let’s keep cooking together 💚🤍♥️

[@arianemariano3807]

Once again you’ve inspired me with another recipe! I’ve never made these! Grazie!!! ❤️😍🥰

[@alessandrasfoodislove]

Thank you so much! Be safe and let’s keep cooking together 💚🤍♥️

[@annmarievoccola9906]

I am thrilled that you use grams and MLs etc. Measuring by weight is so much better and accurate.

[@alessandrasfoodislove]

I want that my recipes turn out perfect. My weight watchers leader will be very upset knowing I use the WW for desserts. LOL

[@annmarievoccola1319]

love this!!!!! and you.

[@alessandrasfoodislove]

Grazie sempre cara Anna!

[@joannjacquin4983]

Alessandra, would you happen to have a link for the long utensil you used to turn the taralli? I’m not sure what they’re called.

[@umrumr9453]

🥚 🐣🐥 Look forward to your Easter baking recipes...

[@alessandrasfoodislove]

Thank you! 💚🤍♥️

[@LearnItalianconLAmericano]

Ciao Alessandra ! Great to see you baking those wonderful Taralli ! :-)

[@alessandrasfoodislove]

Thank you so much! 💚🤍♥️

[@catherineirene9147]

OMG! I’m running to my kitchen to make a batch!! TY again for this..xoxo

[@alessandrasfoodislove]

A promise is a promise!! 💚🤍♥️ simple ingredients that are at hand. Please the eggs need to be room temperature. You can also put them in hot tsp water for 10 minutes. Happy baking my dear Catherine! 🥰

[@catherineirene3354]

@@alessandrasfoodislove yes, I always have my eggs at room temp before baking...it does make a difference!

[@lesliemorin7170]

Alessandra, thank you so much for sharing this recipe! They remind me of the one I used to buy for my Nonna from a very prominent bakery on Hanover Street in Boston's north end! I'm getting ready to make these right now! 🥰

[@alessandrasfoodislove]

Thank you so so much Leslie. Unfortunately the glaze wasn’t perfect for your picture. Please do use the gram measurements. So much more precise. Buona Pasqua 🐣

[@lesliemorin7170]

@@alessandrasfoodislove I got my weight watchers scale out and used grams! My dough is resting now, I kneaded it until I saw the air bubbles! I feel inspired to make pasta like I did when I was a kid! Nonna made the dough and kneaded and kneaded for a long time! Then my mom and I cranked out the dough for pasta and ravioli. I'm thinking ravioli for Easter!! Thanks for the inspiration! 💜

[@lesliemorin7170]

@@alessandrasfoodislove Buona Pasqua!! 💜 🐣

[@alessandrasfoodislove]

@@lesliemorin7170 you’re too funny. I use my weight watchers scale too. Lol if only our leaders would know. 😂 now you have me craving for homemade pasta. What beautiful memories of your nonna. They made everything look so easy.

[@lesliemorin7170]

@@alessandrasfoodislove I suppose our WW scale secret us out now! 😂 Just took my taralli out of the oven, which I think must run hot! Took the out early because they went just a smidgen past light golden. They taste good but they didn't puff up like yours did. I'll try again and reduce the oven temp and maybe not leave them in the water so long (not sure). Have a good night! 💜

[@Sirianstar10]

They look fantastic! I don't think I've ever had them but they seem "familiar" I'd love to try them but I don't know. That's a lot of work! ❤❤

[@alessandrasfoodislove]

Thank you always for watching your 💚🤍♥️

[@Sirianstar10]

@@alessandrasfoodislove ❤❤

[@angelaempoli7955]

La ringrazio tantissimo se la ricetta la mettesse in italiano❤️❤️

[@alessandrasfoodislove]

Ciao Angela, il video non lo posso cambiare ma se vuoi mandami un messaggio sul mio email e te la mando subito. Grazie e buona Pasquetta [e-mail]

[@francadecembrotto37]

Grazie Alessandra per questa bella ricetta 🙏♥️

[@alessandrasfoodislove]

Prego cara Franca! Sono molto buoni specialmente al mattino con il primo caffè. Grazie per la visione 💚🤍♥️

[@annmarievoccola9906]

OMG These are Fabulous!!! thank you SO much for making these. (do you also make the fennel or pepper ones?) Buon Pasqua almost. love ya!

[@alessandrasfoodislove]

Hi Anna, Thank you always for watching! Yes, here’s the link to the pepper/fennel taralli. Love those very much too. Thank you ♥️kzbin.info/www/bejne/eYmZlqKemcepmac

[@paolasemeraro2013]

@@alessandrasfoodislove y

[@arleendamico2734]

I have never seen these biscuits with a icing before. Is this commonly made like this ? Thank you for all your time and efforts sharing your love of our traditions. Please keep up the good work.

[@alessandrasfoodislove]

Thank you so much Arleen, Yes they do get glazed especially if made around Easter time. They were also traditionally made for weddings. It’s a great dunking cook. 💚🤍♥️

[@janetmassa2061]

Alessandra, why do you cut them around? They come out looking so interesting after baking! I can’t wait to try this. My mother in law’s family comes from Molfetta in Bari. She made sweet Taralli. I never got to try them because she got sick and stopped baking. My grandmother came from Caramanico in Abruzzo. I don’t ever remember her making Taralli. My mother in law called them Tadals!

[@alessandrasfoodislove]

Hi Janet, By cutting them around they puff up. Such an interesting cookie. Please use the scale measurements for a better result. Sometimes measuring cups and be deceiving.

[@sabrinalorenzelli1875]

😋😋😋

[@alessandrasfoodislove]

Grazie cara amica.

[@antoinettesawmiller2805]

Alessandra I made your Taralli last week and they came out delicious. I like how you dipped them in the frosting with that tweezer like gadget it makes it so much easier than I was doing with my finger. I really didn't like frosting cookies because it took so long and I don't like sticky fingers. Thank you for your recipe! Do you make Easter Bread?

[@alessandrasfoodislove]

Thank you so much! I purchased the tweezers on Amazon. The size is 12 inches long. I will be doing Easter bread soon. 💚🤍♥️

[@incucinaconlochef]

COMPLIMENTI! SALUTI DALLO CHEF CALABRESE!

[@alessandrasfoodislove]

Grazie mille! 💚🤍❤️

[@annmarieaspromonte1086]

Spot on! One question: what size egg? Medium? Large?

[@alessandrasfoodislove]

Large eggs. Thank you for asking. I’ll remember to add that note on my next recipes. 💚🤍♥️

[@JosephineSchwartz]

❤️❤️❤️

[@alessandrasfoodislove]

Thank you so much!!! 🥰🥰

[@JosephineSchwartz]

@@alessandrasfoodislove 👋🏻👋🏻👋🏻 Hi I just uploaded a recipe for Taralli Dolci also ❤️ kzbin.info/www/bejne/anrXfntjrN-Nqa8

[@antoinettesawmiller2805]

Alessandra can you substitute Anesette for the Sambuca? I'm going to make these, I love them. Or can you use any extracts instead?

[@alessandrasfoodislove]

Thank you for watching! Yes you can surely substitute. The recipe is very precise on the measurements so if you use extract I would add 2 tablespoons of juice. Hope this helps.

[@rosemarycatalano2914]

Just Delicious!! Have you ever heard of onion and olive pie? My Mother’s parents were from Bari and Sicily

[@alessandrasfoodislove]

Yes, my SIL is from Molfetta and her mom makes it all the time. Thank you so much for watching. 🥰🥰

[@domenicacarbone107]

Bellissimi taralli brava ma non capisco la lingua mi piacerebbe in italiano grazie .

[@alessandrasfoodislove]

Ciao Domenica. Sotto al video puoi mettere i sottotitoli in italiano. Ora ti mando la ricetta in italiano poi per i passaggi puoi vedere il video. Grazie per la visione. 🥰🐣💚🤍♥️ buone palme 🙏🏻

[@domenicacarbone107]

O grazie mille molto gentile ciao

[@judybegan3066]

I made these now and they did not fan out at all, they wouldn’t ties up in the boiling pot! I’ve made these all my life, I was so hoping I found my favorite recipe, so disappointed, I did everything right!

[@alessandrasfoodislove]

Hello Judy, I’m so sorry they didn’t turn out right. If you would like we can do a zoom meeting and make them together. Its not a simple recipe but with a little work they turn out wonderful. Please let me know. Thank you

[@annadangelo5911]

Have tried these a few times. Never have luck with them. Last time I've made them. The dough was like elastic. Very hard to roll kept rolling back and didnt rise. What did I do wrong

[@alessandrasfoodislove]

Hi Anna, the dough is an elastic dough. It needs to be worked very long otherwise they don’t rise. Did you work it enough? Also the best is to use a scale for more precise measurements. I hope this helps.

[@carmelinamonticelli315]

Si potrebbe avere la spiegazione in italiano?

[@victoriafontana3520]

These are not the Tarales I grew up with. It was made with flour and wine or beer no sugar and stuff these weren't sweet. And they're were fennel seeds in them. You made a rope , and you boil them then you dry them and bake them.

[@alessandrasfoodislove]

Sorry. Maybe it’s these? kzbin.info/www/bejne/eYmZlqKemcepmac

[@annaritapace2366]

Io non parla inglese,ricetta in italiano x favore

[@ritadimassa5128]

Io no capisco niente mica parliamo tutti l’inglese

[@alessandrasfoodislove]

Ciao Anna, il video è in inglese perché vivo negli Stati Uniti 🇺🇸 ma se vuoi puoi mettere i sottotitoli in italiano. Spero che questo sia d’aiuto. 🥰

[@alessandrasfoodislove]

@@ritadimassa5128 ciao Rita,Vivo negli Stati Uniti 🇺🇸 ma se vuoi puoi mettere i sottotitoli in italiano. Se vuoi ti traduco la ricetta. 🥰 Vivo negli Stati Uniti da 45 anni e faccio di tutto per portare avanti le nostre tradizioni. 💚🤍❤️

[@ritadimassa5128]

@@alessandrasfoodislove 😘

[@ritadimassa5128]

@@alessandrasfoodislove gze Alessandra io porto anche le tradizzioni sono di Taranto

[@mariadisalvo9059]

Non lo mai asagiati devo essere buoni

[@alessandrasfoodislove]

Sono conosciuti in Puglia ed in Calabria. A me piacciono tanto e spero che piaceranno anche a te. Grazie sempre cara Maria!

[@mariadisalvo9059]

@@alessandrasfoodislove a si io pensavo che erano napoletano io veramente Alessandra prima che li faccio le vorrei asagiare mia cara

[@alessandrasfoodislove]

@@mariadisalvo9059 mandami l’indirizzo in privato e te li mando da provare [e-mail]

[@mariadisalvo9059]

@@alessandrasfoodislove veramente Alessandra ti agradezco moltissimo ma certo volentieri che te lo do mia cara Grazie 👍🥰