Sweet Taralli Campani Recipe
Category: Desserts
Servings: 40 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Cornstarch (corn flour) | 50g |
| Sugar | 100g |
| Butter | 90g |
| Eggs | 2 |
| Baking powder | 4g |
| Lemon zest | 1 lemon |
Instructions:
To begin making the delicious Sweet Taralli Campani, start by preparing the dough. If you have a food processor, add the flour and butter to the bowl, then pulse until the mixture becomes crumbly. If you don’t have a food processor, don’t worry—simply work the butter and flour together by hand until you achieve a sandy, crumbly texture.
In a separate bowl, combine the cornstarch (or potato starch as an alternative), sugar, and the zest of one lemon. You can substitute lemon zest with orange zest if you prefer a different citrus flavor. Add the baking powder to this mixture for a gentle rise.
Now, add the crumbly flour-butter mixture to the sugar-cornstarch mixture. Begin to incorporate the ingredients together until they form a dough. Transfer the dough onto a floured surface and knead it gently with your hands until you obtain a smooth and compact ball of dough.
Once your dough is ready, break off pieces weighing about 15g each. Lightly flour your working surface and roll each piece into a small rope, about 10 cm long. Then, shape the rope into a ring by bringing the ends together and pressing gently to seal the edges.
Continue this process until all the dough is shaped into small rings. Arrange the taralli on a baking sheet lined with parchment paper, ensuring they are spaced out evenly.
Preheat your oven to 180°C (355°F) for static ovens or 160°C (320°F) for convection ovens. Place the taralli on the middle rack of the oven and bake for 17-20 minutes (or 12-15 minutes if using a fan-assisted oven) or until golden brown.
Once baked, remove the taralli from the oven and allow them to cool on a wire rack. These sweet, crunchy taralli are perfect for an afternoon snack or as part of a festive spread. Enjoy!
Tips:
- If you don’t have cornstarch, you can replace it with potato starch or even an additional 50g of all-purpose flour.
- For a more aromatic touch, you can experiment with adding a little orange zest instead of lemon, or even a sprinkle of cinnamon if you prefer a spiced flavor.
- If you’re looking to add a little sweetness after baking, you can dust the taralli with powdered sugar while they are still slightly warm.
