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!
Learn how to make Sweet Taralli - traditional cookies from the South of Italy.
- 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
Put all the ingredients together in the bowl of an electric mixer fitted with a hook attachment and knead well.
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.
Let them cool down completely and enjoy!
Francine Nault says
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.
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!
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
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! 🙂
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.
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.
I agree with Linda, there’s too much flour in this recipe 🙁
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. 🙂
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!
Karla Aloi says
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. 🙂