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Crunchy Biscuits With Mixed Toppings - {Taralli Misti}


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  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 cup dry red wine
  • 1 tablespoon salt
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons freshly-ground black pepper
  • 1/2 cup grated pecorino
  • 1/4 cup sliced blanched almonds
  • 2 tablespoons chopped fresh rosemary leaves


Servings 6


Step 1

In a large bowl, mix the flour, sugar, wine, salt and oil to form a soft dough. Turn out onto a floured board, and knead lightly until dough holds together. Can rest covered with a towel or plastic wrap for 10 minutes before rolling into ropes.

Roll pieces of dough into a 1/4-inch thick rope, cut it into pieces 4 inches long, and form O-shaped doughnuts from each 4-inch length.

Preheat the oven to 340 degrees.

In a medium pasta pot, bring 4 quarts of water to a boil. Drop each doughnut into the boiling water for 25 seconds, remove with a slotted spoon and place each on a greased baking sheet. Bake for 1/2 hour or longer for desired texture and doneness.

While the doughnuts are still hot, dip each one into either the pepper, the pecorino or a mixture of the almonds and the rosemary, and allow to cool.

This recipe yields 6 servings.

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