taralli

An Italian, crunchy breadstick type snack that tastes great with hard Italian cheeses and wine.

Taralli with Fennel Seeds Recipe

yeast

water

tsp sugar

all-purpose flour

extra virgin olive oil

fennel seeds

tsp salt

Before you make this recipe, please read the notes first. 

First, in a small bowl, add contents of yeast packet, 1 &amp; 3/4 cups of the warm water (110F or should be very warm to your wrist) and sugar. Stir it and let it sit about 5 min. It should start foaming and become active.

Meanwhile, in a stand mixer mixing bowl with dough hook, add flour, fennel seeds, olive oil, and salt. (If you don&#039;t have a stand mixer, add the ingredients to a large mixing bowl.) 

Next, when the yeast mixture has started foaming at 5 minute mark, add it to the flour mixture and stir together until a large dough ball forms. You may need to add the extra 1/4 cup of water but, add a little at a time until dough is smooth as you may not need all of the 1/4 cup.) If you don&#039;t have the stand mixer, after you form the dough ball, you&#039;ll have to knead the dough on a floured surface for about 10 minutes until the dough is smooth.

Then, put the dough ball into a large oil sprayed bowl, cover loosely with plastic wrap and a clean dish towel and let sit in a warm place to rise. I put mine in the oven at 100F or bread proof setting. If you&#039;re house is too cold, it may not rise or not rise enough. Let the dough rise 1-2 hours.

Next, pull the dough out of the bowl and split it into about 8 equal parts. Start with one part and cover what you&#039;re not yet using. 

Then, pinch off a 2 inch piece of dough. With your fingers, start rolling out the dough into THIN 1/4 inch in diameter pieces if possible. The thinner you can get it the crunchier it&#039;ll be. Form them into circles and pinch the ends to close. Once you fill two trays of baking sheets you can start the next step.

Next, preheat oven to 400F.

Then, line cookies sheets with parchment paper or silicone mats.

Next, bring a big pot of water to a boil. Drop 4-6 taralli dough rings into the boiling water. They&#039;ll fall to the bottom but, will QUICKLY (about 10 seconds) come to the top which, is when you should remove them with a slotted spoon and put them on a parchment lined (or use silicone mats) cookie sheet spaced about one inch away from each other. Make two trays before baking them.

Then, put the boiled taralli in the oven and bake them for 20-25 minutes or until they are browned and crispy.

Repeat steps 5-9 until all of the taralli dough is made. 

Italian Taralli, what is it? Almost like a cracker, bread stick and pretzel all rolled into one, but better. The perfect snack or appetizer.

Italian Taralli

all purpose flour (plain) ((275 grams))

olive oil ((56 grams))

salt

In the stand up 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. I made 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.

Pre-heat oven to 375F (190C).

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!

Taralli are wonderful Italian snack crackers that are crisp on the outside, chewy on the inside and make a welcome addition to any charcuterie board or appetizer spread.

Taralli

(390 grams) all-purpose flour

(20 grams) fine sea salt (divided)

(12 grams) fennel seeds

olive oil

Add the flour, white wine, fennel seeds, olive oil, and 1 teaspoon of fine sea salt to a stand mixer and mix with a paddle attachment until combined (~1 minute).  Switch to a dough hook and mix on low speed for another 5 minutes.  Note: If you don&#39;t have a mixer, combine everything in a bowl then bring to a work surface and hand knead for 10 minutes.

Move the dough to a work surface then form a loaf shape.  Cover the loaf with a clean kitchen towel or plastic wrap.

Pull off a small piece of the dough and roll it into a 5-inch long rope that is roughly 1/2-inch thick.  Connect the ends together with a slight overlap and press together.  Place the taralli onto a parchment paper-lined baking sheet.  Repeat for the remaining dough.

Bring a large pot of water to boil along with the remaining 2 teaspoons of salt. Preheat oven to 375f and set the rack to the middle level.

Once the water comes to a boil, add 5-6 taralli at a time and boil just until they rise to the top of the pot (about 1-2 minutes).  Remove them with a slotted spoon and place onto a paper towel-lined baking sheet so that the water drains.  After a few minutes flip the taralli over so that they dry out and drain from the other side.  Repeat the process until all of the taralli have been boiled.

Place the boiled and drained taralli onto parchment paper lined baking sheet(s).  Use 2 sheets if they do not all fit on one.  Bake for 30-35 minutes or until they are slightly golden.  Enjoy!

We loved Taroli on our recent Italy trip and I was desperate to make some. I tried your recipe tonight and was so pleased with the result!!! Going to make it frequently now!!!

I've tried a number of taralli recipes over the years and have been trying to find one like my grandmother's.  Well..... I'll look no further.  These are great.  I added a tad more salt to the dough--along with some black pepper--and I'd be hard-pressed to pick them out of a line-up next to my grandmother's.  LOL.  So easy too.  Thanks, Tara!

Thank you for another wonderful Italian treat. Appreciate the layout &amp; process of your recipes, which makes it easier for one to make. God Bless!

I have made these once as per the recipe and they were a huge hit with my family and friends.  If I were to use flavouring ingredients other than fennel seed, is it necessary to keep the total quantity added to two tablespoons?  thank you

Hello Jim &amp; Tara,

Just made this recipe last night and did add red pepper flakes, peccorino cheese and a little garlic powder and oregano to the recipe. This was so easy to make and delicious!  I loved the crispy outside and slight chew but tender inside. I ate with your cannenelli bean dip and my husband ate with dipping in salsa. It is now a new favorite snack with us and I will definitely make this again soon and try different flavors like maybe adding chopped sun dried tomatoes with oregano along with fennel seeds. Thank you so much for all of your great recipes! ❤😊

Hi Tara, my mom used to make these for us every year around the holidays, along with other traditional pugliese cookies. We lost her a little over a year ago now, so it's up to my two sisters and I to carry on the tradition. Thanks so much for sharing this recipe and the unexpected reminder of how precious our mom was.

Thank you for taking the worry out of new recipes. Yours are tried and true and instructions easy to follow. My husband thanks you too.

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