Serious Eats: Recipes
Two Types of Taralli, the Italian Cookie-Cracker
On Wednesday evening, I had the opportunity to attend an Italian Easter baking class with Nick Malgieri, a master Italian pastry chef extraordinaire, at the Institute of Culinary Education in New York City, where he is the director of the baking and pastry program. Not only did I walk out an old dog taught a few new tricks, I was extremely entertained throughout the evening with his witty banter and tales from the kitchen past.
Here are a couple of my favorite recipes from the class for Taralli, a traditional cookie baked in Italy at Easter. One is sweet, the other is savory—both are quite delicious.
Taralli Dolci di Pasqua
About the author: Jennifer McCoy is a New York City-based pastry chef. When she's not covered in flour or frying doughnuts, you can find her strolling the streets of Carroll Gardens, Brooklyn, with her little dog Olive.