Sweet Campanian Taralli

Name: Sweet Campanian Taralli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 40
Ingredients: Type 00 flour 2 cups; Cornstarch 6 tbsp; Sugar ½ cup; Butter cold 6.3 tbsp; Eggs medium 2; Baking powder 0.8 tsp; Lemon peel grated 1

it br es fr de

Calories per serving

Vegetarian

Energy Kcal 61
Carbohydrates g 8.7
of which sugars g 2.8
Protein g 1.4
Fats g 2.4
of which saturated fat g 1.26
Fiber g 0.2
Cholesterol mg 26
Sodium mg 8

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 40 pieces
Cost: Low

PRESENTATION

Taralli dolci campani, I gotta say, are these tender, little rings from Campania, down in southern Italy—famous for sweet treats like sfogliatelle. Now, unlike the salty taralli from Puglia, these are Italian sweet taralli that really really vibe with Campania’s love for simple but moist delights. The dough? Super basic: just flour, eggs, sugar, and a good hit of lemon zest. Really fragrant and bright. What you get is a batch of traditional Italian cookies. They're perfectly crispy outside yet soft enough to keep things interesting. Seriously good.

In Campania, folks do things differently. Really, they do. People here don’t just stick to one recipe—some go for a bit of glaze for that extra sweet crunch, while others keep them plain and golden, straight from the oven. And look, no matter how you have them, these Campanian taralli recipe cookies scream homemade, cozy vibes. Not showy but the taste? Way way authentic Italian baking. You’ll want to share with friends or family.

These cookies are a staple around Italian Easter, but they honestly fit anytime you crave classic, regional Italian desserts. Imagine sitting down with a steaming cup of coffee or tea, grabbing a couple of these super tasty taralli, and really experiencing why folks come back to this Italian sweet taralli recipe. It's a small thing, but it brings a lot of sweet, simple joy—bringing together what Italian baking traditions are all about. And here's the deal, whether it’s a holiday or just a regular day, these taralli offer a warm, comforting taste of Campania. For real.

How to prepare Sweet Campanian Taralli

To prepare the sweet Campanian taralli, first place the flour 1 in a mixer with the butter, well chilled, cut into pieces 2, and blend the ingredients to obtain a sandy mixture 3. If you don't have a mixer, work the flour and butter by hand until you get a crumbly mixture.

In a bowl, mix the other ingredients: cornstarch (you can use potato starch as an alternative) and sugar 4, then add the grated zest of a lemon (or an orange, according to your taste), the baking powder 5, and finally the two eggs 6.

Pour the sandy butter and flour mixture 7 and start kneading by hand 8 to gather and compact all the ingredients into a single dough 9.

Transfer the dough to a pastry board and knead it by hand until you get a smooth and compact dough 10; cover the dough with plastic wrap 11 and leave it in the refrigerator for about 30 minutes (cold dough is easier to work with). After this time, take the dough and divide it into larger pieces to shape into a log 12,

from which you'll cut pieces of dough weighing about 0.5 oz each 13. Lightly flour the work surface and shape each piece, first forming a cord about 4 inches long 14 and then joining the two ends to get a ring with a diameter of about 1.75 inches 15.

Overlap the ends and press slightly to seal and close the taralli 16. Continue until you finish the dough and place the taralli on a baking sheet lined with parchment paper, well spaced apart 17. Bake in a preheated static oven at 350°F for 17-20 minutes (if convection, 320°F for 12-15 minutes), until golden. Take out the sweet Campanian taralli 18, let them cool on a rack, and enjoy your snack!

Storage

Store the sweet Campanian taralli in a glass jar or tin box for about a week.
You can freeze the shortcrust pastry of the taralli and then thaw it in the fridge and use it when needed. Alternatively, you can shape the taralli, freeze them first on a tray, and then gather them in a bag. When you want to eat them, thaw them in the fridge, already placed on the baking sheet, and bake them.

Advice

The secret to beautiful taralli? Work the dough when it's cold: this way, you'll be able to achieve perfectly round shapes. As for customizations, if you don't like lemon zest, you can substitute it with orange zest, and in both cases, you can flavor the dough with endless wonders: vanilla seeds or vanillin, a tablespoon of sambuca, rum, or your preferred liqueur.

For the translation of some texts, artificial intelligence tools may have been used.

Sweet Campanian Taralli

PRESENTATION

How to prepare Sweet Campanian Taralli

Storage

Advice

RELATED RECIPES