Taralli
Taralli
Ring-shaped biscuits made with olive oil and white wine rather than lard, a Judeo-Italian adaptation that suits kosher cooking. Fennel seeds add the classic aromatic note, and the boiled-then-baked method gives them their signature bite.
Ingredients
- •3 cups all-purpose flour
- •3/4 cup extra-virgin olive oil
- •3/4 cup dry white kosher wine
- •1 tablespoon fennel seeds
- •1 teaspoon kosher salt
- •1 teaspoon sugar
Instructions
- 1
In a large bowl, combine the flour, fennel seeds, salt, and sugar.
- 2
Add the olive oil and wine and mix until a firm, smooth dough forms.
- 3
Knead briefly, then cover and let the dough rest for 20 minutes.
- 4
Divide the dough into small pieces and roll each into a rope, joining the ends to form rings.
- 5
Bring a pot of water to a boil and drop in the taralli a few at a time.
- 6
When they float, remove them with a slotted spoon and place them on a towel-lined tray.
- 7
Transfer to a baking sheet and bake at 375°F/190°C for 25 to 30 minutes, until golden and crisp.
- 8
Cool completely before storing.
Kosher notes
Use kosher white wine in the dough. These are pareve and suitable for holiday snacking or gift-giving on Purim.
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