The sweet tarallucci with vin santo evoke Tuscan cuisine but in themselves enclose Puglia, Lazio and beyond. Delicious and fragrant , they are the right accompaniment to an after-meal drink, perhaps fortified.

Among the ingredients you will find re-milled semolina (from durum wheat) . If you are wondering what it is , the answer is already in the name: it is derived from the grinding of durum wheat . Flour is obtained from the grinding of soft wheat. Unlike simple durum wheat semolina, re-milled semolina is excellent for leavened baked goods .

Sweet tarallucci with vin santo, the recipe

If you don’t have vin santo, you can replace it with a good moscato, vermouth, passito, something that is liqueur and sweet . In the absence of all this, white wine is fine.

If you are wondering: can I replace fine sugar with Stevia, the answer is yes but keep in mind that Stevia leaves a different aftertaste and it may not be to everyone’s liking.

Ingredients (x 15/16 pieces)

• Re-milled durum wheat semolina, 500 g;
• Sugar in very fine crystals, 50 g (such as Zephyr from Eridania);
• baking powder, 1 teaspoon;
• Evo oil, 180 ml;
• Holy wine, 180 ml;
• Granulated sugar (decoration).

Preparation

Pour the re-milled semolina into a bowl, open space in the center and pour the sugar in fine crystals, the teaspoon of yeast, the oil and the vin santo (or alternative in the same quantity). Knead until you get a homogeneous dough.

Prepare the granulated sugar in a small bowl.

Preheat the oven to 170° and spread the parchment paper on the dripping pan.

From the brick form snakes about 12 cm long and create the shape of the knot .

Pass them (and turn them) in the bowl with the sugar and gradually place them spaced on the dripping pan.

Bake at 170° for 15 minutes (each oven is different, set yourself on the minute or more to add if necessary).

Remove from the oven, leave to cool and serve your sweet tarallucci with vin santo !