Fennel Taralli

Fennel Taralli

These are a delicious snack to have on hand for the holidays. It makes for a perfect crunchy nibble to have with a tasty glass of wine or to include on a cheese plate.

Prep Time 15 min + resting 30 min

Cooking Time 45-50 min


3 cups flour

½ C lukewarm water

½ C C white wine

1 teaspoons active dry yeast 

½ teaspoon sugar

1 ½ teaspoons salt

½ cup olive oil

1 tablespoon fennel seeds


  1. Using a stand mixer, combine all the liquid ingredients together with the yeast and salt.
  2. Add the fennel seeds and flour and continue to mix.
  3. Dust a clean surface with flour, and cut a piece of dough (appx 25 g) rolling it into a ½” thick x 7-8″ long tube.
  4. Unite the ends, or overlap and press together to make a round shape. Repeat until the dough is all in round shapes.
  5. Let Taralli’s rest for 20 minutes. Pre-heat the oven to 380 degrees.
  6. Boil some water, placing a few Tarelli at a time into the pot. (Prevent from sticking to the bottom by gently moving with a wooden spoon. When they are cooked, they will float to the top. Place on a dry towel or paper towel.
  7. Use parchment paper place the Taralli’s on a large baking sheet and bake for 30 – 35 min. (Check after 15 minutes and turn the biscuits to crisp evenly on both sides.)