Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Basic dough
Hazelnut taralli
Chocolate taralli
Cinnamon taralli
To cook
To bake
How it's done
Basic dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the oat drink and oil, knead to form a soft, smooth dough. Divide the dough into 3 equal portions.
Hazelnut taralli
Add the hazelnuts to one portion of the dough, knead in.
Chocolate taralli
Add the chocolate powder and melted chocolate to one portion of the dough, knead in.
Cinnamon taralli
Add the cinnamon to one portion of the dough, briefly knead in to create a marble effect.
To shape
Shape the 3 portions of dough into rolls (each approx. 8 mm in diameter), cut the rolls into pieces approx. 6 cm long. Shape the pieces of dough into rings.
To cook
Cook the cinnamon taralli in batches in boiling water for approx. 4 mins. Remove with a slotted spoon and drain on a tea towel. Place the rings on two baking trays lined with baking paper. Sprinkle the cinnamon taralli with the sugar. Repeat these steps with the remaining taralli.
To bake
Approx. 30 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, leave to cool on a rack. Dip the chocolate taralli half way into the chocolate, leave to dry.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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