Description
Travel with me back to Naples, where a morning coffee break led to the sweet surprise of chocolate-glazed taralli. Inspired by that moment, I’ve created my own lighter, almond-studded version you can bake at home.
Ingredients
Scale
For the taralli:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup toasted almonds, coarsely chopped
- 2 large eggs
- ¼ cup (60 ml) light olive oil
- 1 tablespoon milk (plus a bit more if needed)
- ½ teaspoon vanilla extract (or a few drops of anise or orange zest)
For the glaze:
- 1 cup powdered sugar
- 3 tablespoon milk (or water)
- ½ teaspoon vanilla or orange extract
- 1 tablespoon unsweetened cocoa powder (for a chocolate glaze, optional)
Instructions
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in the chopped toasted almonds.
- In a medium bowl, beat eggs with oil, milk, and vanilla.
- Add the wet ingredients to the dry. Mix using a wooden spoon or spatula, just until the dough comes together. Then, using your hands, knead the dough until smooth and soft. (If too dry, add a drizzle or two of milk; if sticky, dust with flour.)
- Shape the taralli: Pinch off a piece of dough about the size of a large walnut, divide it in two, and roll each half into a pencil-thin rope about 5–6 inches long. Join the ropes at one end by pinching them together. Twist the two ropes together and then press the end together to form a ring. They don’t need to be perfect. They are meant to be rustic! Place on a parchment-lined baking tray.
- Preheat oven to 350°F. Bake 15 to 18 minutes, until puffed and slightly firm to the touch (but not hard). Let cool completely before glazing.
- Prepare the glaze: For a white glaze, whisk powdered sugar with milk until thick but pourable; flavor with vanilla or citrus. For a chocolate glaze, whisk in cocoa powder.
- Dip tops of cookies in glaze (or drizzle over). Set on parchment until the glaze hardens glossy.
- Enjoy!
Notes
- Toast the almonds first for extra crunch and flavor.
- Add orange zest, anise, or a pinch of pepper for a true Neapolitan twist.
- Play around with the size of the taralli. Larger if serving as a dessert; smaller if serving as a nibble with vino or an aperitivo.
- Don’t overbake. The taralli will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert / Cookies
- Cuisine: Italian (Neapolitan-inspired)