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Comments

Sandy

Uh-oh. Let the Easter baking games begin! These look SO good.

Linda Stoddard

Ahh....Taralli, the real deal. Sadly, the nonnas have all passed on, and the young ones seem to avoid 'real' baking like the plague, but I must try these. The added challenge: to make them gluten free (celiac). Wish me luck! Thank you, Nick for sharing this wonderful recipe and happy Easter! xoxLinda

Marie Ciampi

Nick,
After all these years so glad to see my Tarallis are still an Easter tradition.
I hope everyone enjoys them as much as my family has done for generations. Continue the tradition and pass them on to your friends and family. Enjoy.
Buona Pasqua a tutti!!
Marie Ciampi

Nick

Still enjoying your taralli... Happy Easter, Marie and thanks again for the recipe.

nona

hi, these look very nice. can you tell me if these freeze
and if so, need i ice them after thawing or can they be frozen iced
thanks!

Nick

They freeze well. Better to ice them after thawing.

R Taylor

I really love taralli that are super crisp. Thank you for making this recipe easy to follow.

Nick Malgieri


It used to be common to dissolve baking soda in warm liquid but I have never heard of doing so with baking powder. Not sure if it was a standard Italian practice of the past.

Sent from my iPod

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