The “taralli” or “anneaux”, biscuits of the Gauls
The ancient cooking recipe that I reveal to you in this post it is the result of a perfect mix between two different gastronomic traditions that have come into contact with each other, the Celtic and the Roman one.
These cookies, which in Italy we call today tarallini in France anneaux ( rings ), include spelled flour among their basic ingredients , widely used by the Gauls, and honey, loved by the Romans.
The following ingredients are needed:
300 gr. of spelled flour (can be found in specialized shops) or, as a replacement, spelled ; 150 gr. of honey; a pinch of yeast; 2 egg whites; 70 gr. of butter.
Dissolve the yeast in a little warm water and add this water to the flour and honey, then mix everything well; let it rest for half an hour.
Add the butter and egg whites to the mixture, mix.
If necessary, if the dough does not seem soft enough, add a little flour or a little warm water; let it rest for an hour in a rather warm environment.
Now create balls of dough about the size of the walnuts, crush them, insert the handle of a wooden spoon in the center of them and create the biscuits (taralli) by rolling the dough around it.
Now the taralli are ready:put them on a previously greased baking tray, bake at 200 ° for about 15-20 minutes and ... eat.