The fennel seed tarallini cookies are semi-soft shortbread treats, prepared with fennel seeds to give these cookies fragrance and character.

If you like scents like anise and fennel, you absolutely must try making them.

Below are some quick recipes for simple yet delicious cookies:

Ingredients

Let’s see what we need to prepare this recipe

Tools

A mixing bowl or a pastry board

In a bowl, pour the flours and the teaspoon of baking powder and mix them together. If you don’t like the combination with whole wheat, you can use all white flour. Make a well in the center and start adding:
1 the egg, 2 the sugar, and 3 the grated lemon zest, and start mixing these three ingredients. Add the milk, softened butter, and vanilla essence. In a glass or measuring jug, pour the oil and fennel seeds, mix them, and add them to the center of the flours and continue mixing.
Add a pinch of salt and the teaspoon of Ruggeri sweet improver at the center. (optional if you don’t have it) Click next to visit the online shop of these wonderful flours. I recommend you try them ➡️ Ruggeri Flours
When all the liquids and essences are well mixed together, start gradually incorporating the flour, gathering it bit by bit from the edges.
When your dough is nice and smooth, you can shape it immediately or chill it in the fridge for about half an hour.
Break off small pieces from the dough and make long rolls which you will then intertwine like a tarallo. Place the tarallini on a baking sheet covered with parchment paper and bake in a preheated convection oven at 356 degrees Fahrenheit for about 13/14 minutes, adjusting according to your oven.
The tarallini will be crunchier on the outside and softer on the inside.
I can only wish you a good breakfast, a good snack, and good breaks.

The cookies keep for 3/4 days in a glass cookie jar with a lid, or a tin food box.

Will you remake these fennel seed tarallini?
Try them, they will be a great interlude for your indulgent yet mindful and balanced breaks.