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When I’m looking for something different to serve my friends with a glass of wine on a nice summer afternoon, I bake red wine taralli. This is a slightly sweet taralli, made with a full-bodied red wine such a Cabernet Sauvignon, Merlot, Barolo, Zinfandel, and Primativo etc. The wine is very important in this taralli, as the entire flavor is dependent on its aroma. The richness of the taralli reaches its best when dipped in a glass of the same red wine. This taralli is not a hard biscuit style taralli, but is more the texture of a cookie.
Perfect for a wine tasting party, red wine taralli can be served with your dessert selections. Other taralli such as black pepper, fennel seed or red pepper flake taralli compliment wines.
In Italy they have a saying, “ You can resolve any argument over a glass of wine and a handful of taralli”.
Red Wine Taralli
Prep Time: 15 minutes
Cook Time: 20 minutes @ 350ºF
Yield: 6 Dozen
5 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 cup red wine, full bodied
1 cup oil
2 tablespoons water
Mix the dry ingredients in a bowl, add the oil and wine and knead until the dough is smooth.
Roll them into 6” x 1/2″ thick pieces. Shape them into loops and press the ends together with your thumb. Brush them with the egg wash.
Bake at 350ºF for about 20 minutes. Don’t let them brown too much; check the bottom; if they are slightly brown they are done.
Note: These cookies are usually dunked in red wine. They can be stored in a metal container for more then 2 weeks. They can also be frozen.