Sweet taralli with anise, no long rising, crunchy dunking biscuits perfect for this time of year. In Abruzzo, the classic Taralli of Saint Blaise, protector of the throat, are prepared on these days, with long rising and anise seeds inside, which I know in the soft version, and I wanted to pay homage with this idea, designed for those who have little time and love these occasions. To give these cookies a bit of zest, as soon as they are baked, I brushed them with a little milk and then decorated them with a small amount of sugar, but this step can be omitted. Below I leave you my favorite dunking cookies, while at the end of the recipe I answer the most common questions.

Almond Dunking Biscuits

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 9 large taralli
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Saint Blaise, All Seasons

Ingredients

4 cups all-purpose flour
4 eggs (medium)
1 pinch fine salt
2/3 cup sugar (plus extra for final decoration)
2 tsp baking powder
1 tbsp anise seeds
6 tbsp sunflower oil
as needed milk (for brushing)

Tools

1 Bowl
1 Knife
1 Baking tray
1 Baking paper

Steps

To make the sweet taralli with anise, first put all the ingredients except the milk into the bowl. Be generous with the anise seeds as they will give the biscuits that extra something.
First mix with a fork and then by hand, either in the bowl or transferring the dough to the work surface. You should obtain a smooth and homogeneous dough.
From the dough, create 100 gram ropes. Work them into small logs. Shape them into rings, sealing the two ends by pinching them together with your fingers. Arrange them on a baking tray lined with parchment paper, spacing them apart.
Bake in the middle of a static oven preheated to 350°F (180°C) for 30 minutes. As soon as they are out of the oven, brush them with a little milk and immediately decorate with a small amount of granulated sugar.
The dunking biscuits remain crisp and delicious for up to a week if stored in an airtight container away from light and heat sources. They are perfect for breakfast or for dunking in tea, milk, or your favorite lactose-free beverages.