Neapolitan taralli with lard, pepper and almonds

A delicious Misya blog recipe, typical Neapolitan savoury bites with drinks or cold beer.

INGREDIENTS FOR 12 TARALLI

STARTER ( prepare 1 hour ahead)

100 G ITALIAN O0 FLOUR

80 ML WATER

3 G DRIED YEAST OR 8 FRESH

1 PINCH SUGAR

DOUGH

300 G ITALIAN 00 FLOUR

70 ML WATER

150 G LARD

15 G SALT

2 TEASPOONS GROUND BLACK PEPPER

120 G UNBLANCHED ALMONDS

TO FINISH

36 ALMONDS

LARD

I mix starter flour, yeast, sugar and water in a small bowl.

I mix quickly into sticky dough, cover and rise in switched-off oven for 1 hour.

I toast almonds (120 g) briefly and coarsely process.

After an hour, I take starter.

I put in a bowl with flour and salt.

I add pepper and lard.

Chopped almonds and water.

I combine quickly without overworking or taralli become rubbery.

Dough is ready.

I weigh and divide into 12 pieces.

I halve each ball.

I make two ropes about 15 cm each.

I join one end and twist.

I close twisted ropes into rings.

I soak the 36 almonds in water.

I press 3 into each tarallo.

I arrange on a parchment-lined tray.

I cover and rise another 2 hours; they grow little. I melt a couple of tablespoons lard and brush.

I bake at 160°C for 45 minutes.

Cool before eating. Keep several days in food bags.