Italian Taralli
User Reviews
4.8
Italian Taralli
Description
This traditional Italian taralli recipe involves mixing flour, dry white wine, olive oil, and salt into a dough that is kneaded until compact and smooth. Fennel seeds can be added for a distinct licorice-like aroma. The dough is portioned into small ropes and looped into ring shapes, then boiled briefly in salted water until they float, which helps set the texture by partially cooking them before baking.
After boiling, the taralli are dried for several hours or overnight to ensure they are ready for baking. Then they are baked at a moderate temperature until they achieve a golden crust and crisp texture. The finished taralli have a brittle crunch and can be made bite-sized or slightly larger, with the option to adjust size affecting the crunchiness.
Taralli make a pleasant snack on their own or a savory companion to soups and cheeses. They are traditionally stored for several weeks if kept dry, making them suitable for preparing ahead. The recipe can be made by hand or with a mixer, offering flexibility in preparation methods.
Ingredients
- 2 cups all-purpose flour 275 grams, + 2 tablespoons
- ⅓ cup dry white wine 100 grams, + 3 tablespoons (divided
- ¼ cup olive oil 56 grams, + ½ tablespoon
- 1 teaspoon salt
- ½-1 tablespoon fennel seeds if desired
Instructions
- 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!
Notes
- Taralli dough can be mixed by hand or with a stand mixer for convenience before shaping.
- Boil taralli in salted water until they float; this step sets the texture before baking.
- Allow taralli to dry for 4-5 hours or overnight for the best crunch after baking.
- Making taralli bite-sized preserves their crispiness; larger ones may lose crunch but remain tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32taralli
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 73mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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