This can be a very previous and conventional cookie recipe from southern Italy. The cookies are very fast and straightforward to make, aren’t overly candy, and so they final a extremely very long time. You can also make an enormous batch and have a light-weight snack available for weeks!
Maybe essentially the most tough factor about making these candy taralli is sourcing baker’s ammonia. This ingredient was used lots prior to now as a preservative, so if you see it in a recipe you already know that you simply’ve discovered a really conventional meals! Even when it isn’t domestically accessible close to you, it may be simply sourced on-line and is an efficient ingredient to have available when you plan to sort out every other historic baking tasks.
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TARALLI DOLCI AL FINOCCHIO RECIPE
Makes: About 65 small cookies
For this recipe, you will have:
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½ cup entire milk, or as wanted
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1 teaspoon (4 g) ammonium bicarbonate (“baker’s ammonia”)
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2 cups (250 g) all-purpose flour, plus additional for dusting
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6 ½ tablespoons (80 g) sugar, plus additional for topping
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4 tablespoons (20 g) fennel seeds
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1 teaspoon (4 g) baking powder
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2 tablespoons (30 g) lard
Pour about half of the milk right into a small bowl and add the baker’s ammonia. Stir till the powder dissolves fully.
In a mixing bowl, mix the flour, sugar, fennel seeds, baking powder, lard, and the milk/ammonia combination. Knead the substances collectively within the bowl, and regularly add the remainder of the milk as you proceed to combine by hand. Add simply sufficient milk to create a really delicate dough that isn’t tremendous sticky.
As soon as the dough is roughly fashioned, switch it onto a clear work floor and knead till even and well-incorporated. Preheat the oven to 395° F (200° C).
On a floor flippantly dusted with flour, roll the dough out with a rolling pin till it’s about ¼ inch (6 mm) thick. With a knife, minimize the dough into lengthy strips which might be about 1 ½ inches (3.8 cm) huge. Gently scrape a fork alongside the highest floor of every strip to roughen the dough a little bit bit, then sprinkle some additional sugar on prime, to style.
Lower the strips in the other way to create small squares. Place the squares on a big, parchment lined baking sheet. Bake the cookies for 20 minutes, or till flippantly golden.
Let the cookies cool and retailer in an hermetic container for as much as a month. They are often eaten as-is, or dipped in wine or espresso.
