taralli pugliesi

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.

Taralli, or Taralli Pugliesi, are delicious little Italian crackers that are both crunchy and slightly chewy—perfect for snacking anytime! Made with simple ingredients, this classic recipe is a staple in many Italian households and pairs beautifully with an aperitivo, as a light snack, or even with your morning coffee.

Taralli Recipe

all purpose flour ((260 grams))

salt

fennel seeds

white wine

In a large bowl, whisk together the flour, salt, and fennel seeds. Pour in the white wine and olive oil and use a spoon to mix together until a dough starts to form.

Use your hands to knead the dough for about 7-8 minutes until it is smooth. Wrap in plastic wrap or cover with a kitchen towel and let sit for 30 minutes to rest.

When ready to cook the taralli, preheat oven to 375 degrees and bring a large pot of salted water to a low boil.

Cut off a small portion of the dough and roll it into a thick rope shape. Then form a small bagel shape by folding one end over the other and lightly pressing the dough to join them. Repeat with remaining dough. (You should get about 30 taralli total).

Working in batches, place the taralli in the boiling water. Once the taralli float (about a minute) use a slotted spoon to remove them from the water and place on a clean kitchen towel or paper towel to dry.

Place the taralli on a lined baking sheet and bake for 30 minutes, until they are a light golden color. Cool completely on a wire rack then serve.

Hello...I am looking forward to trying your recipe. I will check back here and let you know how they came out.  Ciao!

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