Taralli 'Nzogna e Pepe

Method

1. In a stand mixer or by hand, combine lard (strutto), abundant black pepper, and salt. Mix.
2. Gradually add flour and crumbled fresh yeast. Slowly add water while the dough forms.
3. Roughly chop three-quarters of the almonds. Set aside the whole almonds.
4. Knead for about 5 minutes in a stand mixer (10 minutes by hand), then increase speed for a few more minutes.
5. Add the chopped almonds and mix at low speed for 2 minutes.
6. Transfer dough to a bowl, cover, and let rest for 30 minutes (not to rise, just to relax).
7. Divide dough into pieces of about 50 grams each.
8. Roll each piece into a thin rope by pushing with your palms and widening slightly.
9. Join the two ends of the rope to form a ring, twist once, and press to seal.
10. Insert whole almonds (reserved) into the dough ring, pressing gently.
11. Place taralli on a baking sheet lined with parchment paper, slightly spaced.
12. Cover with plastic wrap and a damp cloth. Let proof for 1.5–2 hours depending on temperature.
13. Preheat oven to 200°C (392°F). Bake taralli for 30–40 minutes until golden.
14. Remove from oven, let cool completely on the tray.
15. Lower oven to 140–150°C (284–302°F). Return taralli to the oven and bake for another 30 minutes until completely dry and crisp.