Taralli Recipe (Italian Crackers)
Also known as 'Taralli Pugliese', these Italian crackers are great with coffee or tea; perfect for snack, or even for a light breakfast. And you can store them for months!
Servings: 40
Calories: 41kcal
Ingredients
- 1/3 cup olive oil
- 1/2 cup white wine
- 2 cups flour
- 1 tsp salt
- 1 & 1/2 tsp fennel seeds
Instructions
Preparing the taralli dough:
- Start preparing your taralli by using a medium-sized bowl and whisking olive oil and white wine in it.
- Add flour and salt. Combine until a dough starts to form. (You can use a spatula, a wooden spoon, or even your hands to mix).
- Add fennel seeds and mix. At this point, it's better to use your hands to combine the taralli dough properly.
- Knead dough until smooth.
- Form taralli Pugliese dough into a ball, place it into a greased bowl, and cover with a clean kitchen towel.
- Set aside for 30 minutes.
Forming and baking taralli:
- Take a small piece of taralli dough and roll it into a log (about 4 cm long). Connect both ends of the log to form a small circle. Note: This recipe makes about 40 pieces of crackers.
- While finishing the dough, bring water to a boil using a medium-sized pot.
- Slowly drop the taralli into the pot of boiling water. (Do not drop everything at the same time, do it in batches.)
- Once the crackers float, use a slotted spoon to take them out of the pan and place them on a clean kitchen towel to dry.
- Once the taralli are completely dry, preheat the oven to 200°C (375°F).
- When the oven is ready, place the crackers on a baking tray lined with a baking sheet.
- Place the baking tray in the middle of the oven for 20 to 25 mins. For the last 7 minutes, move the tray on the top part of the oven to give the taralli a golden color.
- Serve your taralli Pugliese --- enjoy!
Video
Notes
- Cook's Tip #1: You can vary the log size if you prefer your taralli crackers to be thinner.
- Cook's Tip #2: Ensure they're completely dry when you place them in the oven. If not, your taralli Pugliese will end up slightly chewy, not crunchy.
- Cook's Tip #3: There is no need to use a mixer for this. Since the taralli dough is easy to handle, I have always done this manually.
Nutrition
Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg