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.



How To Make The Real Taralli Cookies

Course Snack
Servings 3 dozen


  • 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


  • Stir yeast into warm water and let stand for about five minutes.
  • 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.
  • Add the wine, oil and yeast mixture and stir until soft dough is formed.
  • Place on a floured surface and kneed until elastic.
  • Place in an oiled bowl and cover with plastic wrap
  • Let stand in a warm place until it doubles in volume.
  • Place the dough on a floured surface and cut into eight parts.
  • Work on one section at a time keeping the rest covered.
  • Pinch off a small piece and roll on the floured surface with the palm of your hand.
  • Form a ring and pinch the ends together.
  • Drop the rings into boiling water a few at a time.
  • When they pop to the top take them out and place them on a baking sheet.
  • Place the sheets into a 350 degree F (180 C) preheated oven and bake untill golden.
  • Let them cool gradually.
  • Serve at room temperature.
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