INGREDIENTS
- 500 g of 00 flour;
- 50 g of almond flour;
- 120 g of granulated sugar;
- 150 ml of white wine;
- 150 ml of extra virgin olive oil;
- Half a sachet of baking powder;
- A pinch of salt
For decoration:
- Granulated sugar to taste;
- Peeled almonds to taste
STEP
- Pour the sifted flour and almond flour into a bowl, create a hole in the center and add the sugar;
- Slowly add the oil and the glass of warmed white wine;
- Start working the dough with your hands, also add the sifted yeast 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;
- Take small pieces of dough (26 g to 30 g) and form thin sticks about 20 cm long;
- After that, fold each one in half and wrap it around itself twice to obtain the classic braid shape. Near each intersection, to be precise in the empty part, insert a whole almond (3 for each braid);
- Then pass the braids 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 Intorchiate on a baking tray lined with baking paper and bake at 170 degrees fan-assisted for 30 minutes, on the lowest shelf of the oven because the almonds must be toasted but not burned;
- Bake;
- Let it cool down;
- Transfer our Intorchiate onto a nice serving tray and serve them with a nice coffee or tea… simply DELICIOUS!
NOTE
This dose makes about 30 Taralli.
They keep well and for a long time in plastic food bags or in airtight cookie jars.
NB to peel the almonds, immerse them in boiling water for a few minutes,
then remove the peel.
