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Italian taralli with almonds

Italian taralli with almonds

Fragrant, tasty and spicy, almond taralli are simply irresistible. Perfect as a snack, perhaps accompanied by a cup of green tea, the taralli are prepared without lard or butter but only with extra virgin olive oil, unrefined flour, almonds, pepper and water. In this way, everybody can eat this beauty, sink their teeth into something crunchy, in which the strong touch of pepper with its anti-inflammatory and antioxidant action mixes with the almost buttery taste of almonds, precious sources of mineral salts and fatty acids.

Ingredients

350 grams of semi whole grain wheat flour
150 grams of whole wheat flour
200 grams of almonds
20 grams of fresh brewer’s yeast
150 grams of extra virgin olive oil
250 grams of water
2 teaspoons of black pepper
2 teaspoons of sea salt, finely ground
Chop the almonds, leaving about 30 grams aside for decoration. In a bowl, combine the flour, pepper and ground almonds. Pour the yeast that you have previously dissolved in water. Add the oil and knead. Incorporate the salt. Let the dough rise for 30 minutes. Shape into balls of about 50 grams each. With each of these balls form a sausage of at least 40 centimeters in length and half a centimeter in diameter, cut in half and roll the two parts together, closing them in a circle. In this way you form the taralli. Decorate each tarallo with whole almonds. Bake at 200 degrees for ten minutes. Remove from the oven, mass the taralli and put back in the oven, bake at 160 degrees for 15 minutes.
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