Pour the sifted flour into a bowl, create a hole in the center and add the sugar;
Slowly combine the oil, the glass of white wine and the liqueur of your choice (I used Sambuca);
Start working the dough with your hands, also add the sifted yeast sachet and a pinch of salt;
Knead well until you obtain a smooth and homogeneous dough:
Wrap the dough in cling film and leave to rest in the fridge for about thirty minutes;
Once the resting time has elapsed, take the dough again, separate a small ball of dough, work it to create a thin string;
Give your tarallini the shape you prefer;
Then pass the tarallini in a bowl with granulated sugar so that the entire surface is covered in crunchy sugar;
Repeat the operation until all the dough is used up;
Place the sweet tarallini on a baking tray covered with baking paper, place an almond on each tarallini and bake at 180 degrees for 10-15 minutes (be careful, they risk burning very quickly);
Then take them out of the oven and let them cool, transfer them onto a nice serving tray and serve them with a nice coffee or tea… simply delicious!! try them
