Taralli
Taralli are classic Italian savoury biscuits, crisp on the outside and slightly crumbly inside. Made with simple pantry ingredients, they are perfect for aperitivo, cheese boards, or as a rustic snack throughout the day.
Ingredients
- 550 g plain flour
- 200 ml dry white wine
- 120 ml extra virgin olive oil
- 10 g fine salt
How to Make It
- Place the flour and salt in a large bowl
- Add the olive oil and mix until crumbly
- Pour in the white wine and mix until a dough forms
- Transfer to a work surface and knead for 8–10 minutes until smooth
- Cut small pieces of dough and roll into ropes about 1 cm thick
- Form rings by joining the ends
- Bring a large pot of water to a boil
- Drop in taralli a few at a time
- Remove once they float and place on a clean cloth
- Transfer to a lined baking tray
- Bake at 190°C for 40–50 minutes until golden and crisp
Tips
- Boiling gives a more crumbly texture
- Skip boiling for a biscuit-like result
- Add fennel, pepper, chilli or herbs for variations
- Reduce wine slightly if adding moist ingredients
Storage
- Store in an airtight container for a few days
- Do not freeze
- Use the dough immediately once prepared
Printable Version
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