Double Dip Red Wine Taralli

When I’m looking for something different to serve my friends with a glass of wine on a nice summer afternoon, I bake red wine taralli. This is a slightly sweet taralli, made with a full-bodied red wine such a Cabernet Sauvignon, Merlot, Barolo, Zinfandel, and Primativo etc. The wine is very important in this taralli, as the entire flavor is dependent on its aroma. The richness of the taralli reaches its best when dipped in a glass of the same red wine. This taralli is not a hard biscuit style taralli, but is more the texture of a cookie.

Perfect for a wine tasting party, red wine taralli can be served with your dessert selections. Other taralli such as black pepper, fennel seed or red pepper flake taralli compliment wines.

In Italy they have a saying, “ You can resolve any argument over a glass of wine and a handful of taralli”.

Red Wine Taralli

Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes @ 350ºF
Yield: 6 Dozen

5 cups flour
1/2 cup sugar
1 tablespoon baking powder

1 cup red wine, full bodied
1 cup oil

Egg wash
1 egg
2 tablespoons water

Mix the dry ingredients in a bowl, add the oil and wine and knead until the dough is smooth.

Roll them into 6” x 1/2″ thick pieces. Shape them into loops and press the ends together with your thumb. Brush them with the egg wash.

Bake at 350ºF for about 20 minutes. Don’t let them brown too much; check the bottom; if they are slightly brown they are done.

Note: These cookies are usually dunked in red wine. They can be stored in a metal container for more then 2 weeks. They can also be frozen.



~ by Patricia Turo on May 23, 2010.

10 Responses to “Double Dip Red Wine Taralli”

  1. Interesting habit together with the wine!
    Thank you for your nice post.



  2. nice recipe,i will try to cook it… 😀


  3. I love the way you cook, There are several things that interest me in your blog. I’m coming back to get them. One of them is the ciliege sotto spirito.


  4. I finally had a chance to get a look at these wonderfully created wine taralli. Patricia…I will defintely welcome them to a future post on the Porto figs I spoke to you about. Thanks for you permission to do so.
    I really enjoy your blog. I will be adding it to my Blogroll so that I can follow you more carefully ;o)
    Have a great holiday and flavourful wishes, Claudia


  5. My mom was from Bari, she made them no eggs though and with white wine anise seeds and black pepper, but they were wine cookies and amazingly crunchy, was wondering how the texture is on there are they hard or soft, would love to try them, I love the use of red wine in your region instead on white….this is a must try for us…its amazing all regions make everything a little different, I see some many of your fantastic recipes, so similar with mild changes, your pictures make me want to take a trip there soon! love them all


    • Hi,
      I find that no matter where I go or how much time I spend in Italy I can never get enough. The recipes are endless and I agree every village seems to have some different variation. This is why I’m always asking for recipes because I never find the same one twice. Bari is not far from Foggia where my grandparents came from and I’m sure the recipes are probably very similar. You should take a trip, but be prepared to get hooked on Italy!!! Thanks for reading my posts.


  6. I made these for a bachelorette party and they were so yummy. Her favorite wine is an Upstate New York red wine called Red Cat. This is what I used in the recipe. They came out more white then the wine color but still came out great. Thanks for this great recipe.


    • Jennifer,

      The wine has to be a very hardy deep color red wine. I also found that if I let the dough rest, the wine has a little more time to stain the dough. They are really great if you dunk them in the same wine you use in the taralli. So glad you wrote and let me know how they came out.



  7. I have been searching for wine Taralli in Florida. I haven’t found them so tomorrow I am going to try your recipe Thanks so much for posting the recipe. Can’t wait to eat them. I’ll let you know how they turned out.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: