I have lived in Italy for over 20 years now and to think that the first time I had one of these crunchy, delicious Italian Taralli was in Canada. What is a Taralli? addicting that’s what it is, almost like a cracker, bread stick and pretzel all rolled into one, but better.
Last summer when I was staying at my sister’s in Toronto, I would take a walk to the mall and do some grocery shopping. I love walking around grocery stores and checking out everything!
While I was picking up some fruit I noticed all those bins lined up full of different types of breads, pretzels etc.
I noticed something I had never seen before, sorry I did what they have signs saying not to do plastered everywhere, I lost control and nonchalantly grabbed a Taralli and then I grabbed a bag and bought myself my first and it sure wasn’t my last bag of Taralli.
When I arrived back at my sister’s I asked her what they were and she said “I think they are Italian”, what? I had never seen them before. And then my daughter confirmed it, they were Italian.
As luck would have it I spent a wonderful day having lunch with a couple of lovely Italian women and after telling them my story, what did they do?
Exactly what most older Italian women do. They make them for you! And there I was scrambling for a pen and asking for measurements as the one sister would pour this and add that with not a measuring cup in site.
I also learned that sweetening them up and without the addition of boiling them they become sweet wine cookies.
When I got back to Italy and I was visiting with friends, what did my friend bring out but a bag of Italian Taralli! Enjoy!
- 1 cup flour 120 grams
- 2 tablespoons olive oil 30 grams
- 4 tablespoons white wine 60 grams
- 1/2 teaspoon salt 2 1/2 grams
- 1/2 tablespoon fennel seeds if desired I'm sure sesame seeds would work too
In a large bowl whisk flour, salt and fennel seeds together, add olive oil and wine combine with a wooden spoon, place on a flat surface and knead for approximately 15- 20 minutes until dough is smooth and elastic.
Place the dough in a bowl and cover with plastic wrap, let rest for 30 minutes.
Pre-heat oven to 400° (200° celsius)
Remove dough and roll out into 2-2 1/2 inch ropes and join the ends together to form a tear drop shape. Place shaped drops on a clean tea towel.
In a large pot of boiling water, add drops a few at a time (depending on the size of the pot) they will sink, so when they have resurfaced remove with a slotted spoon and place on the tea towel. Then move to a cookie sheet lined with parchment paper.
Bake for approximately 30-35 minutes or until golden.
Remove from baking pan and let cool completely before eating. Enjoy!