For a richer flavor, use high-quality extra virgin olive oil. If desired, add 1-2 teaspoons of cracked black pepper to the dough for an extra kick. Make sure the water is warm, not hot, to activate the yeast properly. The drying time is crucial for achieving the signature crunchy texture. Don't skip it!
Noni's Taralli
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME5 hrs 5 mins
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SERVING200 People
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VIEWS18
A taste of tradition! These savory Italian biscuits, passed down through generations, offer a delightful crunch and a hint of fennel. Perfect for snacking or accompanying your favorite antipasto.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium53 mg
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepActivate the Yeast: In a bowl, dissolve the yeast in warm water. (5 minutes)
02
StepCombine and Knead: In a large stand mixer fitted with a dough hook, combine flour, wine, olive oil, fennel seeds, and salt. Knead on low speed, gradually adding the yeast mixture. Continue kneading until a smooth ball forms and the dough pulls away from the sides of the bowl. (3-5 minutes)
03
StepRest the Dough: Remove the dough from the bowl and knead it into a ball. Wrap it in plastic wrap and let it rest. (4-5 minutes)
04
StepBoil Water: Bring a large pot of water to a boil over high heat.
05
StepShape the Taralli: Cut the dough into 2-inch sections. Roll each section into 1/2-inch-diameter 'tubes.' Cut these tubes lengthwise into 1/4-inch sections. Roll each piece from the center outwards and fold the ends over each other to form a ring.
06
StepBoil the Taralli: Working in batches of about 10, boil the taralli in the hot water until they rise to the top. (1 minute per batch). Remove with a slotted spoon and let them dry for at least 4 hours, or preferably overnight.
07
StepPreheat Oven: Preheat your oven to 400 degrees F (200 degrees C).
08
StepBake: Place the dried taralli onto baking sheets. Bake in the preheated oven, flipping as needed, until golden brown. (20-30 minutes)
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Please Rate
Karina Kossjones
Jun 17, 2025My family loved these! I will definitely be making them again.
Norval Boehm
May 20, 2025I added some red pepper flakes to mine and they were a hit!
Sophia Larson
Apr 26, 2025The recipe was easy to follow, and the taralli turned out perfectly crunchy.
Kavon Kihn
Apr 21, 2025These taralli are absolutely delicious! The fennel seeds give them such a lovely aroma.