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Recipe by Emporion
Apulian Taralli are a typical sweet from the Apulia region, characterized by their ring shape and the unique flavor given by fennel or anise seeds. They are perfect to enjoy with a good glass of white wine.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Mix all the ingredients, form a ball, let it rest for 1/2 hour and then start making the tarallini (small rings - you choose the size)
Step 2 of 2: Let them rise for 20 minutes and put them in boiling water until they come to the surface, then drain them and place them on an oiled baking tray and bake them (preheated oven) at 180 degrees for about 25 minutes
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In summary: To be checked for vegans · Nickel to be checked · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving92 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 962 kJ230 kcal | 1,049 kJ251 kcal |
| Fat | 0.85 g | 0.93 g |
| of which saturated fatty acids | 0.06 g | 0.07 g |
| Carbohydrates | 46.33 g | 50.5 g |
| of which sugars | 1.09 g | 1.19 g |
| Fibre | 2.58 g | 2.81 g |
| Protein | 7.38 g | 8.04 g |
| Salt | 1.21 g | 1.32 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
