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You are here: Home / Recipes / Cookies / Sweet Taralli

Sweet Taralli

September 16, 2016 By Manu 10 Comments

Sweet Taralli

Today I will share with you the recipe for Sweet Taralli. Taralli are traditional cookies from the South of Italy, especially Apulia. They can be sweet, like in this case, or savoury (check out my recipe for savoury Taralli here). Their texture is similar to pretzels and the sweet version is still not very sweet (don’t expect chocolate cookie chip sweetness here), which is something I LOVE. The dough is made with white wine and oil, so the final result is a crispy cookie. They can be eaten for breakfast with tea, milk or coffee or after lunch dunked in wine. I must confess that I had not heard of these cookies until my parents told me about them. My cousin’s fiancee made some for Easter and they liked them so much that they asked her for the recipe! Thanks Emanuela, they are delicious! My eldest daughter particularly liked them, so one of our school holiday projects will be to make them again together! Enjoy!

Sweet Taralli

Sweet Taralli
5 from 1 vote
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Sweet Taralli

Learn how to make Sweet Taralli - traditional cookies from the South of Italy.

Course Cookies
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 25 -28
Author Manuela Zangara and Emanuela

Ingredients

  • 450 gms – 3 ½ cups plain flour
  • 125 ml – ½ cup white wine
  • 125 ml – ½ cup sunflower oil
  • 100 gms – ½ cup granulated sugar plus more for coating
  • 1 ½ tsp baking powder

Instructions

  1. Put all the ingredients together in the bowl of an electric mixer fitted with a hook attachment and knead well.
  2. Make the dough into a ball, wrap it in cling wrap and put it in the fridge to rest for 15 minutes.
  3. Then divide the dough in small pieces and roll them into ropes about 1 cm (1/2”) thick. Cut these ropes into segments approximately 15 cm – 6” long. Join the ends of the segments by forming a drop-like shape and press lightly with your finger.
  4. Coat the taralli with granulated sugar and put them on a baking tray lined with baking paper.
  5. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes.
  6. Let them cool down completely and enjoy!

Sweet Taralli

Sweet Taralli

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Related Posts:

  • Easter 2020 Recipe Round Up
  • Easter Taralli
  • Dolci Pellegrino
  • Biscotti della Tresca
  • Macine Cookies

Filed Under: Baking, Breakfast, Cookies, Desserts, Finger food, Italian, Mediterranean, Regional Italian Dishes, Snack, Tea Time Tagged With: Apulia, baking, cookies, Italian, Puglia, Regional Italian Dishes, snack, taralli, white wine

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Comments

  1. Francine Nault says

    September 20, 2016 at 10:49 pm

    Does it have to be Sunflower oil? Could I use Canola oil instead? Also, is it dry wine or does it matter? Thank you for the recipe it looks so good, I will make sure I make them.

    Reply
    • Manu says

      September 21, 2016 at 6:28 am

      You can use any vegetable oil (no olive oil) and yes, the white wine has to be a dry one. 🙂 Let me know how you like them!

      Reply
  2. Gale says

    July 15, 2017 at 6:07 pm

    I am a bit confused. Every taralli recipe that is sweet generally calls for lots of eggs. Are there eggs in the recipe or am I cofused

    Reply
    • Manu says

      July 15, 2017 at 7:19 pm

      Hi Gale. Some recipes of sweet taralli do indeed use eggs, but this one doesn’t. This recipe comes from Apulia, where taralli are from. As you know, savory taralli are made without eggs, so this sweet version is much closer to the originals in texture. I personally love it! Give it a go and let me know! 🙂

      Reply
  3. Linda says

    September 13, 2017 at 2:40 am

    450 grams of flour is not 3 1/2 cups but 21/4 cups. I tried the recipe and it did not work out because of to much flour.
    Will try again later.

    Linda J.

    Reply
    • Manu says

      September 13, 2017 at 9:45 am

      Hi Linda. I am not sure about that… 1 cup of plain flour is 125 grams. So 450 grams should be approximately 3 1/2 cups.

      Reply
  4. Sabrina says

    January 20, 2018 at 1:22 pm

    I agree with Linda, there’s too much flour in this recipe 🙁

    Reply
    • Manu says

      January 20, 2018 at 1:42 pm

      Hello Sabrina. Have you tried the recipe? 450 grams is 1 lb… which should be slightly less than 3.5 cups (about 3.4). I always weigh my ingredients and I have made this recipe many times without issues. If you have a weighing scale, try and weigh 1 lb. of flour and use it for the recipe. 🙂

      Reply
      • Sabrina says

        January 21, 2018 at 2:29 am

        Hi Manu, yes I tried to make this yesterday but I had to throw out the dough. There was too much flour so when I would roll it, it would split. I will try it again and add the flour gradually and stop when I see there’s enough 🙂 thanks for your response!

        Reply
  5. Karla Aloi says

    June 18, 2019 at 3:00 pm

    Hi Manu! I love this recipe. It is a winner with my family. I baked a batch a few weeks ago for my daughter’s birthday party. I followed the recipe precisely and did find the dough difficult to manage (it would split like other people have mentioned)… however I persevered and made them anyway. The ‘splitting’ reminded me of how the savoury taralli look anyway so I just went with it. Once baked, cooled and coated with the lemon icing… they were a hit. They were the first dessert to go at the party and I will definitely be adding this biscuit recipe to my collection. 🙂

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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