Serious Eats: Talk

Taralli

Does anyone have a tasty and reliable taralli recipe? I've been trying out various ones from the web, but they are hard to find and often I get dough that is too glutinous to work with easily. I even tried one that seemed too oily to me and ended up with the oil seeping out of the dough and forming a bubbling puddle all over the baking sheet. Any suggestions for recipes or essential techniques? Thanks!

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