Total Calories: 73
1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 In a large bowl, combine the flour, salt, and pepper. Stir in the yeast mixture and the lard. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Knead in the almonds.
3 Shape the dough into a ball. Cover the dough with an overturned bowl and let rise in a warm place until doubled, about 1 hour.
4 Place 2 racks in the center of the oven. Preheat the oven to 350°F. Press the dough down to eliminate the air bubbles. Cut the dough in half, then cut each half in half again, then each quarter in half to make 8 even pieces. Keeping the remaining dough covered, divide 1 piece into 4 even pieces. Roll each piece into a 6-inch rope. Twist each rope 3 times, then shape it into a ring, pinching the ends to seal. Place the rings 1 inch apart on two ungreased baking sheets. Repeat with the remaining dough.
5 Bake the rings for 1 hour or until browned and crisp, rotating the pans about halfway through. Turn off the heat and let the rings cool and dry out in the oven for 1 hour.
6 Remove from the oven and transfer to wire racks to cool completely. Store in an airtight container up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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