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Beer Tarallini

Beer Tarallini

@le-ricette-di-angelasurano80

Sweet and crunchy beer tarallini, perfect for a sweet break or to enjoy at any time of the day.

Difficulty: Medium
Cooking: 25 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • All-purpose flour500g
  • Buckwheat flour250g
  • Sugar200g
  • Light beer220g
  • Seed oil220g
  • Baking powder1packet
  • Fennel seeds2teaspoons
  • Anise seeds2teaspoons
  • Granulated sugarto taste

Preparation

  1. 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.

  2. STEP 2 OF 7

    Let the dough rest for half an hour.

  3. STEP 3 OF 7

    Divide the dough into two parts and flavor one with fennel seeds and the other with anise seeds.

  4. STEP 4 OF 7

    On a floured surface, form small loaves about 10 cm long and close them by joining the ends together.

  5. STEP 5 OF 7

    Roll the tarallini in granulated sugar on both sides and place them on a baking sheet lined with parchment paper.

  6. 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.

  7. 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

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    6.61g·9%
  • Carbohydrates
    50.96g·66%
  • Fats
    16.52g·21%
  • Fibers
    3.39g·4%