Noni's Taralli recipe

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Ingredients

1 ½ cups warm water, or as needed
1 teaspoon active dry yeast
7 cups all-purpose flour (such as King Arthur®)
7 fluid ounces Chablis wine
7 ounces olive oil
1 ½ tablespoons fennel seeds, or more to taste
1 ½ tablespoons salt

Nutrition Info

25.8 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 1 g
fiber: 0.1 g
protein: 0.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 52.6 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in warm water in a bowl.

  2. Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.

  3. Remove dough from the bowl, knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.

  4. Bring a large pot of water to boil over high heat.

  5. Cut the dough into 2-inch cross sections, roll into 1/2-inch-diameter \"tubes.\" Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out, fold ends over one another.

  6. Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.

  7. Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.

  8. Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

Recipe Yield

200 taralli

Recipe Note

Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.

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