The anise taralli are a rustic and fragrant delight, perfect to accompany an appetizer or to enjoy as a snack. With a simple preparation and a traditional process that involves boiling and baking, you’ll get crunchy taralli on the outside and fragrant inside.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour 10 Minutes
- Portions: 50Pieces
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs all-purpose flour
- 1.3 cups white wine
- 1.1 cups olive oil
- to taste anise seeds (or fennel)
- to taste salt
Tools
- 1 Bowl
- 1 Work surface
- 1 Knife
- 1 Pot
- 1 Slotted spoon
- 1 Dishcloth
- 1 Baking sheet
- 1 Parchment paper
Steps
In a large bowl, pour the ingredients in the following order: flour, a pinch of salt, olive oil, lukewarm white wine, and anise or fennel seeds. Mix with your hands or a spatula until you get a smooth and oily dough. Form a ball, cover it with a dishcloth, and let it rest for 30 minutes.
After resting, take small portions of dough and work them into “snakes” about 0.4 inches thick. Close each snake into a ring, pressing the ends well to seal them.
Bring a large pot of lightly salted water to a boil. Immerse a few taralli at a time and wait for them to float, then drain them with a slotted spoon. Place them on a clean dishcloth to dry.
Once dry, place the taralli on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 392°F for about 30 minutes, or until they are golden brown and crispy.
Let them cool completely before enjoying. Anise taralli are perfect to serve with cheese, cured meats, or simply to munch on their own.
Recipe Tips
For a more intense flavor, slightly increase the amount of anise or fennel seeds.
Store the taralli in an airtight container to keep them fresh and crispy for several days.
Want a special touch? Add a pinch of chili pepper to the dough for a spicy version.
Want a special touch? Add a pinch of chili pepper to the dough for a spicy version.
FAQ – Anise Taralli
Can I use another type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a more rustic version, or with semolina flour for a crunchier result. However, slight adjustments to the amount of liquids may be needed.
Is it possible to skip boiling the taralli?
Boiling is essential to achieve the taralli’s crunchy texture. If you skip it, the result will be similar to a hard bread.
How long do taralli keep?
Stored in an airtight container, taralli last up to 2 weeks, maintaining their crunchiness.
Can I substitute anise seeds?
Certainly! You can use fennel seeds, sesame seeds, or even a combination of spices to customize the flavor.
Is it possible to freeze taralli?
Yes, you can freeze them once cooked and cooled. Just reheat them in the oven at 356°F for a few minutes before serving.
Is white wine essential?
Wine contributes to the flavor and texture of the dough, but it can be replaced with lukewarm water if you prefer to avoid alcohol.
Can I add other ingredients?
Absolutely! You can enrich the taralli with black pepper, chili pepper, chopped olives, or nuts for original variations.
