Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

Here we are, with our usual appointment with Maroggia’s Mill and its Cookbook. Today I propose you a very addictive recipe, which I turned into a sweet version…taralli! You can have them as a snack during coffee break rather than offer them as an alternative to popcorn at your next movie night. I assure, there won’t be much left!

Buckwheat Bretzels / Bretzels al grano saraceno

Laugengebäck is the whole spectrum of breads that are boiled in a solution of water and caustic soda (in the order of 3% on the amount of water and not more, being caustic soda highly corrosive) before being baked. I simply love any kind of bread that undergoes this process while it gives a shiny crust and a very characteristic taste. Since my early childhood I favoured this kinds of breads which are usually vaguely rubbery and a little sticky on the surface. Bretzels are one of those breads I cherish. Although more or less ten years ago I had a moment of “Sils only bread baking” (here in Switzerland these breads are called silser) only once I tried to bake bretzels. Failing miserably.