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Pepper-studded and almond-enriched Neapolitan taralli are crunchier and bolder than their Pugliese cousins. A vegetarian mediterranean snack ideal for family gatherings.
Toast the whole almonds in a dry skillet over medium heat for 5–6 minutes, stirring frequently until lightly browned; set aside to cool.
In a large mixing bowl, combine all-purpose flour, salt, and black pepper; mix thoroughly to distribute the seasoning evenly.
Add the toasted almonds, olive oil, and dry white wine to the flour mixture. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic.
Divide the dough into 12 equal portions, roll each into a rope about 8 inches long, and twist into ring shapes; pressing ends firmly to seal.
Arrange rings on a parchment-lined baking sheet and let rest, uncovered, for 30 minutes. Bake in a preheated 375°F oven for 35–40 minutes until deep golden and crispy, rotating the pan halfway through for even browning.
