Taralli (Italian Savoury Fennel Seed and Wine Biscuits)
We had taralli of all different shapes and sizes in Italy but no matter the look, they were always highly addictive and ideal with a glass of wine or cold beer. The fennel seeds can be replaced with cracked black pepper or chilli flakes, if desired.
ingredients
4 cups plain flour
2 teaspoons table salt
¼ cup fennel seeds
1 cup dry white wine
¾ cup extra virgin olive oil
Method
Line 2 large baking trays with baking paper.
Preheat oven to 180°C fan bake. In a large bowl, combine the flour, salt and fennel seeds. Make a well in the centre and pour in the wine and olive oil. Use a fork to work the wet ingredients into the dry, then use your hands to press the mixture into a dough. Place dough on a lightly floured bench and knead for 10–15 minutes until smooth. Cover dough and rest for 20 minutes.
Meanwhile, fill a large pot with water and bring to the boil. Tear off walnut-sized pieces of dough and roll into a thin sausage shape – approximately 10cm long and 5mm wide but don’t be too fussy about the size, the more rustic the better. Loop dough into a circle, overlapping the ends and gently press to seal.
Using 6 or 7 at a time, drop taralli into boiling water and let them cook until they rise to the surface – this should take around 60 seconds. If some of the taralli become stuck to the bottom of the pot, give them a gentle nudge with a wooden spoon to release them. Once floating, remove the taralli with a slotted spoon and leave to cool on a cloth.
Once cool, place taralli on the prepared trays and bake for 30–35 minutes or until golden brown. Transfer taralli to a wire rack to cool. Makes about 25 biscuits.
