{"id":5459,"date":"2021-12-04T08:58:29","date_gmt":"2021-12-04T06:58:29","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5459"},"modified":"2022-01-19T09:43:56","modified_gmt":"2022-01-19T07:43:56","slug":"sicilian-lemon-taralli","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-taralli\/","title":{"rendered":"Taralli siciliani al limone"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em><em>Biscotti profumati e glassati con zucchero a velo al limone. Te lo dico io, resuscitano i morti!<\/em><\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 20 pezzi (costo totale circa 4,5 \u20ac con prodotti biologici)<\/h5>\n\n\n\n<p><em>Per la pasta frolla<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g di farina 00<\/li><li>50 g di burro<\/li><li>65 g di zucchero superfino<\/li><li>zest from 1\/2 organic lemon<\/li><li>1 uovo (50 g)<\/li><li>60 ml di latte<\/li><li>4 g di lievito chimico<\/li><li>2g di ammoniaca per dolci<\/li><li>un pizzico di sale<\/li><li>15 ml di succo di limone<\/li><\/ul>\n\n\n\n<p><em>Per la glassa<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g di zucchero a velo<\/li><li>10 ml di acqua (o latte)<\/li><li>20 ml di succo di limone<\/li><li>scorza da \u00bd limone biologico<\/li><li>10 g di pistacchio grattugiato finemente e 5 g di semi di papavero<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Ma quanti dolci fanno gli Italiani per la Festa dei Morti il 2 novembre? E come \u00e8 possibile che siano tutti cos\u00ec deliziosi? I taralli al limone \u2013 altro gioiello siciliano \u2013 sono una di quelle preparazioni, e le mie preferite! <\/p>\n\n\n\n<p>La maggior parte dei biscotti italiani si basa sulla pasta frolla, con piccoli aggiustamenti e alterazioni secondo il tipo di biscotto. Nel caso dei Taralli Siciliani, come potrete notare, utilizziamo meno burro e pi\u00f9 latte. Utilizziamo anche una quantit\u00e0 piuttosto elevata di ammoniaca, che li d\u00e0 una caratteristica morbidezza e friabilit\u00e0. Affinch\u00e9 l'ammoniaca s\u00b4 evapori completamente durante la cottura e il suo sgradevole retrogusto svanisca, dobbiamo cuocere questi biscotti in un forno assai caldo \u2013 200\u00b0C in funzione statica, o 180\u00b0C in funzione ventilata.<\/p>\n\n\n\n<p>Quindi, per prepararli, iniziamo mescolando lo zucchero con la scorza di limone e mettiamolo da parte in modo che lo zucchero assorba gli oli essenziali della scorza. Setacciamo la farina nella ciotola di una planetaria e aggiungiamo il burro, gi\u00e0 ammorbidito e tagliato a dadini. Mescoliamo a velocit\u00e0 medio-bassa, fino ad ottenere un composto simile a la mollica di pane grattugiata. Aggiungiamo la miscela di zucchero e scorza e continuiamo a mescolare per incorporare completamente. Aggiungiamo anche l'uovo, il sale, l'ammoniaca, il lievito e il succo di limone e continuiamo a mescolare, finch\u00e9 tutti gli ingredienti non saranno ben amalgamati. Infine, versiamo il latte poco alla volta e continuiamo a mescolare. <\/p>\n\n\n\n<p>Se non avete o non volete utilizzare la planetaria, potete setacciare la farina in una ciotola ampia, mescolarla con il composto di zucchero e scorza, aggiungere il burro a dadini e strofinare tra le mani. Aggiungete il resto degli ingredienti (tranne il latte) e mescolate con le mani per amalgamare. Infine versate a filo il latte e lavorate l'impasto, fino a completo assorbimento.<\/p>\n\n\n\n<p>Trasferiamo su un piano di lavoro infarinato e iniziamo a impastare con le mani, fino ad ottenere un impasto omogeneo morbido. Per formare i taralli dividiamo l'impasto in 40 parti uguali (circa 12 g ciascuna \u2013 il peso totale dell'impasto dovrebbe essere di poco inferiore a 500 g) e li arrotoliamo brevemente tra i palmi delle mani formando delle palline. Formiamo ogni pallina in salsiccia lunga circa 15-20 cm. Quindi attorcigliamo insieme coppie di salsicce e formiamo un tarallo, unendo le due estremit\u00e0.<\/p>\n\n\n\n<p>Disponiamo i taralli su una teglia ricoperta da carta da forno, lasciando uno spazio ragionevole tra loro, in modo da farli gonfiare e stendersi. Una teglia in silicone funziona ancora meglio rispetto alla carta, perch\u00e9 protegge i fondi dei taralli dall'eccessiva doratura dovuta all'alto calore del forno.<\/p>\n\n\n\n<p>Cuociamo in forno preriscaldato per circa 15 minuti, o fino a quando i taralli non saranno ben dorati.<\/p>\n\n\n\n<p>Togliamo i biscotti dal forno e li trasferiamo su una gratella a raffreddare un po'. Abbassiamo la temperatura del forno a 130\u00b0C (110\u00b0C per la funzione ventilata).<\/p>\n\n\n\n<p>Mentre i biscotti si raffreddano, prepariamo la glassa, setacciando lo zucchero a velo in una ciotola e aggiungendo piano piano l'acqua (o il latte) e il succo di limone, sempre mescolando con una frusta, fino ad ottenere un composto ben amalgamato. Aggiungiamo la scorza di limone e mescoliamo per incorporare. Dovremmo ottenere un liquido biancastro denso, ma ancora versabile.<\/p>\n\n\n\n<p>Quando la glassa \u00e8 pronta, prendiamo ogni biscotto (che deve essere completamente freddo) e ne affondiamo il lato superiore nella glassa. Lo posizioniamo su una griglia (in modo che la glassa possa gocciolare) sopra una teglia. Dovremmo lavorare molto rapidamente perch\u00e9 la glassa si indurir\u00e0 e quindi non sar\u00e0 spalmabile. Una volta che abbiamo glassato tutti i taralli, li cospargiamo generosamente di pistacchio finemente grattugiato o semi di papavero.<\/p>\n\n\n\n<p>Rimettiamo i biscotti glassati in forno per altri 4-5 minuti, in modo che la glassa si asciughi, poi li togliamo e li lasciamo raffreddare completamente su una griglia. Se abbiamo usato il latte per la glassa, \u00e8 meglio conservare i biscotti in frigorifero.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-1024x683.jpg\" alt=\"\" class=\"wp-image-5461\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Fragrant biscuits, small crown shaped and glazed with lemony icing sugar. I tell you, they raise the dead! ingredients for 20 pieces (total cost about&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-taralli\/\">Continue reading<span class=\"screen-reader-text\">Taralli siciliani al limone<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":5462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1304,606,1434,522,524,1299,604,631,519,584,652,521,1458,609],"class_list":["post-5459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-ammonia","tag-baking-powder","tag-biscuits","tag-butter","tag-egg","tag-frolla","tag-icing-sugar","tag-lemon","tag-milk","tag-pistachio","tag-poppy-seed","tag-sugar","tag-taralli","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sicilian lemon taralli - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-taralli\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sicilian lemon taralli - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Fragrant biscuits, small crown shaped and glazed with lemony icing sugar. I tell you, they raise the dead! ingredients for 20 pieces (total cost about&#8230;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-taralli\/\" \/>\n<meta property=\"og:site_name\" content=\"Democratic Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2021-12-04T06:58:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-19T07:43:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1773\" \/>\n\t<meta property=\"og:image:height\" content=\"1182\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"katerina\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@DemGourmetCom\" \/>\n<meta name=\"twitter:site\" content=\"@DemGourmetCom\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"katerina\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/\"},\"author\":{\"name\":\"katerina\",\"@id\":\"https:\/\/democraticgourmet.com\/#\/schema\/person\/88a5a4936a22b91e54b391426c71d7c1\"},\"headline\":\"Sicilian lemon taralli\",\"datePublished\":\"2021-12-04T06:58:29+00:00\",\"dateModified\":\"2022-01-19T07:43:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/\"},\"wordCount\":827,\"publisher\":{\"@id\":\"https:\/\/democraticgourmet.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/taralli.jpg\",\"keywords\":[\"ammonia\",\"baking powder\",\"biscuits\",\"butter\",\"egg\",\"frolla\",\"icing sugar\",\"lemon\",\"milk\",\"pistachio\",\"poppy seed\",\"sugar\",\"taralli\",\"zest\"],\"articleSection\":[\"DESSERTS\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/\",\"url\":\"https:\/\/democraticgourmet.com\/sicilian-lemon-taralli\/\",\"name\":\"Sicilian lemon taralli - 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