Ingredients
- 400 g manitoba flour
- 100 g remilled semolina
- 140 gr sugar
- 140 gr of Il Gentiluomo EVO Olive Oil
- 140 gr dry white wine
- 1 sachet baking powder
Procedure:
- In a bowl, combine and mix the semolina, manitoba, baking powder and sugar.
- Place the mixture of solids in a heap on a wooden board.
- Incorporate the Il Gentiluomo EVO Olive Oil and the wine at room temperature.
- Knead until a homogeneous dough is obtained.
- Let the dough rest in a bowl with a lid for 10 minutes.
- Take small portions of the dough and proceed to make small coils, join the ends using your index finger to leave the traditional hole in the center.
- Pour sugar into a bowl.
- Before placing the taralli in the non-stick baking tin, coat only the top part in sugar.
- Bake in a ventilated oven at 170° for 20-25 minutes.
- Allow to cool before placing them in a glass jar where they can be stored for several days without losing their taste and crunchiness.
TIP
- You can replace 20 g of flour with 20 g of bitter cocoa to obtain a darker version.