Crispy Lard and Pepper Taralli with Almonds

Taralli Sugna e Pepe (Lard and Pepper Taralli)
Category: Appetizers | Servings: 15

Ingredients:

Instructions:

1. Prepare the Starter (Lievitino):
   Start by preparing the “lievitino,” the yeast starter, which is essential for the dough’s rise. In a small container, dissolve the yeast in 80g of lukewarm water. Add a teaspoon of sugar to help activate the yeast. Let it rest for about 10-15 minutes until it becomes frothy, indicating the yeast is active.

2. Prepare the Dough:
   In a large mixing bowl, combine 100g of all-purpose flour with the dissolved yeast mixture. Stir until you achieve a smooth, sticky dough. Cover the bowl with a clean cloth and allow the mixture to rise for at least an hour in a warm, draft-free location. After the rest period, the dough should have doubled in size, and you should notice bubbles forming on the surface.

3. Blend the Flavors:
   While the dough is rising, prepare the flavoring mixture. In a food processor, combine the almonds (with their skin), black pepper, and salt. Pulse the mixture until the almonds are finely chopped and the ingredients are well blended. Add the lard to the processor and pulse again to combine everything into a coarse mixture.

4. Combine with the Dough:
   Once the dough has risen, add the remaining 400g of flour, 100g of water, and the almond-pepper mixture into the bowl. Knead the dough thoroughly for about 10-15 minutes, ensuring that the lard and seasonings are evenly distributed. The dough should be smooth and elastic.

5. Shape the Taralli:
   Take a portion of the dough, around 70g at a time. Divide each portion into two equal pieces (approximately 35g each). Roll each piece into a long, thin strand about 22 cm (8.5 inches) long. Shape the strands into a ring by joining the ends together to form a tight loop. The traditional shape for taralli is a small ring or loop.

6. Decorate with Almonds:
   Press 4-5 whole almonds onto the surface of each tarallo. Gently press them into the dough, just enough to ensure they stay in place during baking.

7. Bake the Taralli:
   Preheat the oven to 160°C (320°F) in static mode. Place the taralli on a baking tray lined with parchment paper. Bake for 50-60 minutes, placing the tray in the center of the oven. Keep an eye on them as they bake, ensuring they turn golden and crispy. The taralli are ready when they are beautifully golden brown.

8. Cool and Serve:
   Once baked, remove the taralli from the oven and let them cool on a wire rack. They should be crisp and light with a slightly crunchy exterior, with the rich flavor of lard and pepper and a subtle almond crunch on top. Allow them to cool before enjoying.

Enjoying Taralli Sugna e Pepe:
These taralli are a classic Italian snack, perfect as an appetizer or a snack paired with your favorite wine or drink. The combination of lard, black pepper, and almonds gives them a savory richness that will surely delight your taste buds. Once cooled, these taralli can be stored in an airtight container for several days, ensuring you have a delicious snack on hand whenever you need it.

Delicious, simple, and full of authentic flavors – these Taralli Sugna e Pepe will transport you to Italy with every bite!