To add the onion to the dough, proceed as follows: cut a medium-sized onion into very small pieces. Sauté it in a pan with a little oil until it is well cooked and soft. Allow it to cool completely. When all have been shaped, drop them into boiling, salted water just until they come to the surface. Scoop them out with a wire strainer and transfer them on a clean dish towel. Make sure the dish towel has no detergent scent. In the early 19th century the taralli “nzogna e pepe” were enriched with another ingredient that is still an integral part of it today: almonds. So Neapolitan taralli have some yeast and contains high amounts of animal fat.

As far as accessories are concerned, a stand mixer (or handheld mixer) ensures the proper combination of the ingredients. A large bowl and whisk are required to combine the dry ingredients. Flour - I use Italian 00 (double zero) flour but you can use all-purpose flour instead (plain flour UK). If measuring in cups and using AP flour you may need to add a little more wine if it seems too dry. The taralli I have enjoyed in Sicily are made more like little ciambelle (little ring shapes)instead of knots. The last time I got to enjoy taralli in the winter time the year my dad passed away. Step 8)– Preheat the oven to 190°C (370°F). Transfer the taralli to a baking sheet covered with baking paper. Bake for about 40 minutes, until they have a nice golden color. Remove from oven and allow to cool completely.Bring the ends of the dough together creating a circle. Gently pinch the ends together as you lay one end on top of the other. The taralli are widespread in other regions of southern Italy and currently their variants are recognized as traditional Italian agri-food products in the following regions: Finally bake them. Once cooled, the taralli can be stored in glass jars or food bags. This keeps them crisp and crumbly for a long time.

Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. In other words, the host, by presenting the guest with the typical dish of the family meal, used taralli as a form of cordiality and friendship, establishing an atmosphere of serenity. “Finire a Tarallucci e Vino” Sal’s grandkids made their cookie dough a bit differently, as there weren’t really any true directions on the recipe. These sweet treats have become popular in many regions of Italy, especially during the annual Ferragosto celebrations when tasty treats are exchanged between families and friends. Once you’ve boiled all of the taralli lay them on a lined baking tray and bake them for 30-35 minutes until golden brown and crispy (photos 11 & 12). Let cool then serve. Recipe tips and FAQs

Recipe

Traditionally from Puglia, you'll find them in different shapes and sizes, technically these are tarallini (small taralli) and can be flavoured with fennel seeds, chilli flakes or herbs.