Italian Taralli
Sweet or savory,this is a classic Italian treat.
Ingredients
- 2 cups + 2 tablespoons all purpose flour plain (275 grams)
- ⅓ cup + 3 tablespoons dry white wine divided (100 grams)
- ¼ cup +½ tablespoon olive oil 56 grams
- 1 teaspoon salt
- ½-1 tablespoon fennel seeds if desired
Instructions
- Pre-heat oven to 375F (190C).
- In the stand mixer add the flour, salt, olive oil and half the wine start to knead with the dough hook on speed #2, add the remaining wine and the fennel seeds, knead for 7-10 minutes until smooth and compact.
- Move the dough to a flat surface and knead to form a compact dough ball. Roll small pieces of dough into a 5 inch / 12 cm long rope. Place one end slightly over the other to form a knot. Place the knots on a parchment paper lined cookie sheet. This makes 32 taralli.
- Boil water in a large pot, once it is boiling add ¼ teaspoon of salt. Add the taralli 5-6 at a time (depending on the size of your pot) and boil, remove once they float and not before. Remove with a sieve and place on a clean cotton tea towel. Continue until all the taralli have been boiled.
- Leave the taralli to dry for at least 4-5 hours, you can even leave them overnight, turn them over after half the time has passed.
- Place the dried taralli on a parchment paper lined cookie sheet and bake for 25-30 minutes or until golden. Turn off the oven, open the door half way and leave for 10 minutes.
- Move to a wire rack to cool completely. Enjoy!
Notes
This is a very versatile recipe. If you prefer plain then leave out the spices but savory taralli can be flavored with black pepper, hot pepper flakes, oregano, chopped rosemary, dried chives, etc. For the sweet version try any combination of the warm spices, like cinnamon, clove, cardamon, allspice.
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