Crunchy Biscuits With Mixed Toppings - {Taralli Misti}

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	118ml	Dry red wine
1 tablespoon	15ml	Salt
1/4 cup	59ml	Extra-virgin olive oil
4 tablespoons	60ml	Freshly-ground black pepper
1/2 cup	118ml	Grated pecorino
1/4 cup	23g / 0.8oz	Sliced blanched almonds
2 tablespoons	30ml	Chopped fresh rosemary leaves

Recipe Instructions

In a large bowl, mix the flour, sugar, wine, salt and oil to form a soft dough. Turn out onto a floured board, and knead lightly until dough holds together. Can rest covered with a towel or plastic wrap for 10 minutes before rolling into ropes.

Roll pieces of dough into a 1/4-inch thick rope, cut it into pieces 4 inches long, and form O-shaped doughnuts from each 4-inch length.

Preheat the oven to 340 degrees.

In a medium pasta pot, bring 4 quarts of water to a boil. Drop each doughnut into the boiling water for 25 seconds, remove with a slotted spoon and place each on a greased baking sheet. Bake for 1/2 hour or longer for desired texture and doneness.

While the doughnuts are still hot, dip each one into either the pepper, the pecorino or a mixture of the almonds and the rosemary, and allow to cool.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A33) - from the TV FOOD NETWORK

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