Mammanonna’s Soft White Wine Taralli/Taralli Morbidi al Vino Bianco di Mammanonna

Love What UEAT
Dec 15, 2024
3 min read

Updated: Apr 21

Desserts & Treats#taralli #whitewinetaralli #softsweetdough #sweetdoughrecipe

This is one of my mother’s “made up” along the way recipe. She took a little bit of this &

a little bit of that and came up with this wonderful, delicious, soft and chewy taralli recipe. It was one of our regular bakes, back in the 70’s because they were very neat

to eat, no crumbs.

When she would tell me to go get the kneading board, I would ask her, “what are we making?”, and if her answer was, “ le taralli al vino bianco”, I knew exactly which taralli she meant and I couldn’t wait to eat them. SO YUMMY😋 DELIZIOSO 😋

They are a perfect snack to take to school, work, road trips, or plane trips.

It gives me great pleasure to share with you my mother’s “made up” original recipe.

This recipe is so easy to make and I bet you can’t eat just one!

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INGREDIENTS:

8 cups All Purpose flour (sifted) + extra for dusting your work surface 944 grams

6 large eggs 🥚 (room temperature) 318 grams

1 1/2 cup white wine (room temperature) 360 grams

1 cup neutral oil 250 grams

1 cup sugar 200 grams

3 tablespoons of baking powder (in video i write soda but its baking powder)!!

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PREPARATION:

1) Pour the flour on your work surface and make a “well” in the centre.

Sprinkle the baking powder around the flour.

2) In a large glass bowl,(in the video we used a large measuring cup) crack the eggs 🥚 and add the sugar, mix together till well combined. Then add the white wine and the oil, whisk till well combined.

3) Start by slowly adding the wet mixture (a bit at a time) into the “well”. Begin to incorporate the wet ingredients into the flour with your fingers. When you have finished adding the wet ingredients into the flour, knead the dough till it’s soft and smooth.

*** TIP *** For an easier knead, divide the dough in half.

4) Lightly grease your hands with oil and rub it all around the doughs. Place them in two separate bowls, cover with plastic wrap, place a kitchen towel over the plastic wrap. Locate the warmest room in your place, let the dough rest for 2 hours.

5) After 2 hours, pour neutral oil in a large deep skillet and set aside. Now it’s time to roll out the dough. Lightly flour your work surface and roll

out the dough to about a thickness of 1/4” thickness.

6) With a pastry cutter, cut the dough into strips of approximately 1 1/4” wide and 4” in length. When you have all your strips ready, start warming up the oil in the skillet, over medium heat.

7) When the oil starts to glisten, drop a small piece of dough to check if the oil is ready. You’ll know that the oil is ready, when the small piece of dough starts to sizzle and rises to the surface.

8) Fry the taralli till golden brown on both sides, place them in a glass bowl (or stainless steel bowl) lined with paper towels, to absorb the excess oil. Wait till the taralli have cooled completely before eating them.

9) You can eat them plain, with a drizzle of honey 🍯, or sprinkled with powdered sugar. The Italians love to sprinkle their “zucchero a velo” on most of their baked goods as an added decoration. 😉😂

10) These taralli keep for weeks or up to 3 months in the freezer in an air tight container.

All that’s left now, is to eat these delectable goodies ☕️ 🫖 🥛 🍷