Taralli with Fennel Seeds
A classic from Puglia, taralli are the perfect snack, or a fantastic substitute for bread. Try them with or without fennel seed, or add chili powder, onion powder, garlic power... you won't go back to Goldfish or Ritz, I promise.
Servings Prep Time
40-50taralli 2 1/2hours
Cook Time Passive Time
25-30minutes 30 minutes
Servings Prep Time
40-50taralli 2 1/2hours
Cook Time Passive Time
25-30minutes 30 minutes
Ingredients
Instructions
  1. In your stand mixer, mix flour, oil, salt, fennel seeds, and white wine. 4-5 minutes
  2. Shape the dough into a ball and cover it with plastic wrap, or with a cotton towel; let it rest for 30 minutes.
  3. Take a small piece of dough and create 4-inch long stripes thick as your little finger; roll them into the classic taralli shape. Continue with the remaining dough (this is a long process, but very Zen. If you haven't meditated in the morning, this will make a good practice).
  4. Pre-heat oven to 395 F with convection on. In a large pot, bring water to a boil. Now, just like when making gnocchi, boil 4-5 taralli per round until they float to the surface. Remove them from the boiling water with a straining ladle and let them dry on a cotton towel. Move the boiled taralli on a baking sheet covered with parchment paper.
  5. Bake for approximately 25-30 minutes. They should be beautifully golden.
  6. Enjoy as a snack, instead of bread during a meal, or make it a gift to someone you love, like my brother did for me and Ben.