Taralli is a biscotti that was introduced many centuries ago in the Puglia Region of Italy.
Taralli (also known as Taralli Baresi) are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. It’s an unsweetened cookie, unsalted Italian pretzel. It’s a savory biscuit. Enjoy it with a glass of wine, coffee or by itself!
Taralli get their unique flavor from a combination of flour, water, white wine, oil, salt, fennel seeds and or black pepper, and yeast.
A perfect accompaniment to salad or soup, taralli is a very popular bread substitute. This versatile biscuit can be made with many flavorings.
Makes approximately 3 to 4 dozen taralli.
- 2 teaspoons dry yeast
- 1/2 cup warm water
- 3 cups all-purpose flour
- 1 cup semolina flour
- 1 teaspoon coarsely ground black pepper or 1 tablespoon fennel seeds, or combination of both
- 2 teaspoons salt
- 1/4 cup dry white wine
- 1/2 cup olive oil
1. Stir yeast into warm water and let stand for about five minutes.
2. In a large bowl stir in all of the flour, black pepper (or fennel seeds, if using, or combination of both fennel seeds and coarsely ground black pepper) and salt.
3. Add the wine, oil and yeast mixture and stir until soft dough is formed.
4. Place on a floured surface and kneed until elastic.
5. Place in an oiled bowl and cover with plastic wrap
6. Let stand in a warm place until it doubles in volume.
7. Place the dough on a floured surface and cut into eight parts.
8. Work on one section at a time keeping the rest covered.
9. Pinch off a small piece and roll on the floured surface with the palm of your hand.
10. Form a ring and pinch the ends together.
11. Drop the rings into boiling water a few at a time.
12. When they pop to the top take them out and place them on a baking sheet.
13. Place the sheets into a 350 degree F (180 C) preheated oven and bake untill golden.
14. Let them cool gradually.
15. Serve at room temperature.