ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: italian taralli

Misc.

My great italian Auntie used to make a type of cookie she called biscotti (but it's also called taralli). to describe it as best i can the dough is shaped in an arch then with the scissors cut to resemble thorns. the finished appearance has a semi-gloss and crisp. when the taralli is broken the inside reminds me of powder. the ingredients i know are about 6 eggs, flour?, baking power,very little sugar, and anise liqueur, i am not sure if yeast is a part of it. i've tried the taralli which are prepared like bagels and they are not the same at all. i do not think these are boiled. please, if anyone can give me this recipe, i would be most grateful.

MsgID: 0034235
Shared by: joyce r kang
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: italian taralli
  joyce r kang
2 Recipe(tried): Taralli
  Sybil / Hoboken, NJ
ADVERTISEMENT
Random Recipes
  • Walnut and Herb-Crusted Chicken
  • WALNUT AND HERB-CRUSTED CHICKEN 3/4 cup walnuts, finely chopped 1/4 cup plain bread crumbs 1 1/2 teaspoons basil leaves 3/4 teaspoon rosemary leaves 2 tablespoons flour 1/2 teaspoon salt 1 egg 2 1/2 pounds chicken pie...
  • Lime Zest Macaroons
  • LIME ZEST MACAROONS 2 large egg whites 1/2 cup sugar 1 1/4 cups dried shredded unsweetened coconut (or one 6-ounce bag frozen coconut) 2 tablespoons cake flour 1/4 teaspoon salt 1 teaspoon vanilla Grated zest (colored...
  • Frothy Bittersweet Pulled Tea (Teh Tarik) (Malaysian)
  • FROTHY BITTERSWEET PULLED TEA (TEH TARIK) "The Mamak community of Malaysia and Singapore, descendants of Indian and Malay marriages, have invented a hot beverage commonly called "pulled tea." An ultra-strong brewed Or...
  • Hot and Sour Soup
  • HOT AND SOUR SOUP 6 dried Chinese mushrooms (shiitake are fine) 4 cups chicken stock 1/3 cup chopped bamboo shoots 4 ounces pork tenderloin or chicken breast (about 1 chicken-breast half), cut into thin strips 1 cup d...
ADVERTISEMENT
  • Overnight Party Fruit Salad (make ahead)
  • OVERNIGHT PARTY FRUIT SALAD 1 box lemon pudding mix (not instant) 1 (16 oz.) can mandarin oranges, drained 1 (20 oz.) can pineapple chunks, drained 1 lb. green grapes (cut in half if serving to children) 1 lb. marshma...
  • Fun-to-Eat Pull-Aparts (bread machine dough cycle)
  • FUN-TO-EAT PULL-APARTS 3 3/4 cups bread flour 1 package Red Star Active Dry Yeast (OR 1 package Red Star Quick Rise Yeast)* 2 tablespoons sugar 1 teaspoon salt 3/4 cup water 1/2 cup milk 2 tablespoons vegetable oil to...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: italian taralli
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!