Taralli dolci campani

17/11/2023

The Taralli dolci campani are a classic sweet from the Neapolitan tradition and are known for their ring shape and the sugar glaze that covers them. Let’s see how to prepare them.

Ingredients

500 g of flour
200 g of sugar
100 g of lard (or butter, for a less traditional version)
2 whole eggs
1 packet of baking powder for sweets
100 ml of white wine (sparkling is better)
A pinch of salt
Grated zest of one lemon
Sugar glaze:
- 200 g of icing sugar
- Water as needed
Sprinkles, to decorate (optional)

Preparation

Take a large bowl and sift the flour with the baking powder. Add the sugar, grated lemon zest, and a pinch of salt.
Make a well in the center of the dry ingredients and add the eggs, the melted lard (or softened butter), and start kneading.
Gradually pour in the white wine and work the dough until you get a smooth and homogeneous mixture.
Take small portions of dough, form long and thin ropes, and then close them into rings, overlapping the ends slightly.
Bring a pot of water to a boil and immerse the taralli, a few at a time, until they float. Remove them with a slotted spoon and lay them on a clean cloth to dry well.
Arrange the taralli on a baking sheet lined with parchment paper and bake them in a preheated oven at 180 °C for about 15-20 minutes or until golden brown (times may vary depending on the oven).
For the glaze, mix the icing sugar with just a little water, until you have a thick but still workable mixture.
When the taralli are cool, dip them in the glaze and then flip them onto a rack so that the excess glaze drips off. Before the glaze completely dries, if you want, you can decorate them with the sprinkles.
Let the taralli rest so that the glaze dries completely before serving them.

Curiosity

According to tradition, Taralli dolci campani were typically prepared during the Easter holidays, but today they are enjoyed all year round. There are many variations, some of which include the addition of almonds or anise to the mixture for a distinctive flavor.