Ingredients
- All-purpose flour
500g500g - Buckwheat flour
250g250g - Sugar
200g200g - Light beer
220g220g - Seed oil
220g220g - Baking powder
1packet1packet - Fennel seeds
2teaspoons2teaspoons - Anise seeds
2teaspoons2teaspoons - Granulated sugarto taste
Preparation
- STEP 1 OF 7
In a stand mixer or dough mixer, add the flour, sugar, fennel seeds, anise seeds, seed oil, and light beer. Knead until you obtain a homogeneous mixture.
- STEP 2 OF 7
Let the dough rest for half an hour.
- STEP 3 OF 7
Divide the dough into two parts and flavor one with fennel seeds and the other with anise seeds.
- STEP 4 OF 7
On a floured surface, form small loaves about 10 cm long and close them by joining the ends together.
- STEP 5 OF 7
Roll the tarallini in granulated sugar on both sides and place them on a baking sheet lined with parchment paper.
- STEP 6 OF 7
Bake in a static oven at 180°C for about 20-25 minutes, until the tarallini are golden on the surface.
- STEP 7 OF 7
Let them cool well before enjoying.
General Information
Storage notes
In an airtight container at room temperature
More information
Beer tarallini keep well for a few days if stored in an airtight container. They can be enjoyed on their own or accompanied by a cup of tea or coffee.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 378.05 |
Carbohydrates (g) | 50.96 |
of which Sugars (g) | 15.73 |
Fat (g) | 16.52 |
of which Saturates (g) | 2.16 |
Protein (g) | 6.61 |
Fiber (g) | 3.39 |
Sale (g) | 0.04 |
- Proteins6.61g·9%
- Carbohydrates50.96g·66%
- Fats16.52g·21%
- Fibers3.39g·4%