These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.

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  • Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.

  • Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.

  • Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.

  • Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.

  • Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

247.6 calories; 5.1 g protein; 29.2 g carbohydrates; 0 mg cholesterol; 291.8 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/11/2003
I Have made this every week since I found the recipe I added 1 tsp. fennel seed and eliminated the almonds and I have given the recipe to so many people. Read More
(27)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2003
I Have made this every week since I found the recipe I added 1 tsp. fennel seed and eliminated the almonds and I have given the recipe to so many people. Read More
(27)
Rating: 5 stars
04/11/2003
I Have made this every week since I found the recipe I added 1 tsp. fennel seed and eliminated the almonds and I have given the recipe to so many people. Read More
(27)
Rating: 5 stars
12/24/2006
I found that they needed much more pepper I now add about 2 tablespoons of pepper to get them spicy enough. It is a time consuming recipe but well worth the effort. Read More
(18)
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Rating: 5 stars
05/10/2011
We grew up on Mulberry Street years ago and these pepper rings were a staple in our family purchased at the local bakery in 5 lb. quantities. Over the years my brothers and I moved in three separate directions all far from NYC. I happened upon this recipe a few years ago and tried it out. OMIGOSH It was like stepping back in time! I've made the tarradls for my brothers and shipped them to Florida and North Carolina a couple of times a year. They rave about them and actually hoard them! Vince this recipe has given me so much pleasure in being able to revisit the past and especially treat my good bros once in awhile. Thanks so much. LOVE THIS RECIPE! Read More
(16)
Rating: 5 stars
05/14/2016
Tarralles are great. Also good to make some with fennel or caraway instead of black pepper and plain ones to later coat with a bit of simple icing. Read More