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Author Notes: Sweet Taralli, or “taralli Dolci” as we say in Italian, are ring-shaped cookies typical from Campania (the region where Naples is) and that you can find with the name of “ciambelline” in other parts of Italy as well. They are typically eaten for breakfast paired with a tiny cup of espresso, as a sweet mid-afternoon snack or as an after dinner dessert paired with some sweet wine as they are very good for dipping (…you know we Italians love that stuff ;)
To keep it short: this gluten free Sweet Taralli are the perfect cookies for those times you feel like something sweet but don’t want to put yourself into a sugar coma. They have a very delicate taste and if you store them in an air tight container, they last a few days and maintain their moist texture well. I made a batch in Florence and I remember I was still eating them during my next stop in Bologna… and they still tasted amazing!
- 140 grams Cassava Flour
- 50 grams Tigernut Flour
- 30 grams Coconut Flakes
- 10 grams Matcha Powder
- 85 grams Coconut Milk
- 90 grams Apple Sauce
- 30 grams Coconut Oil
- 2 teaspoons Lemon Juice
- 1/2 teaspoon 1/2 tsp Vanilla Extract
- 10 grams Honey (optional)
- to taste Stevia
- Preheat the oven to 350 F.
- Combine all ingredients in a bowl and mix well.
- Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice) and give them a ring shape with your hands.
- When you formed all your taralli, place them on a baking pan lined with parchment paper and bake them for 25 minutes.