Fennel Taralli Biscuits Recipes

FENNEL TARALLI BISCUITS

Steps:

• Mix the flour and salt together in a large bowl. Add the oil and white wine and bring together with a spoon, then use your hands to form a smooth dough.
• Knead on a clean work surface for 5 minutes until the dough is pliable and starts to spring back when you press in your finger (it will be quite a stiff dough).
• Knead in the fennel seeds until evenly distributed. Put the dough in a lightly oiled bowl and cover with cling film. Leave for 30 minutes to rest.
• Heat the oven to 200°C/180°C fan/gas 6. Squeeze off a walnut-size piece of dough and roll it into a sausage shape about 0.5cm thick. Roll to thin the ends a little, then cross them over in a loop shape and lightly press the ends together. Put on a baking sheet lined with non-stick baking paper. Repeat with the remaining dough.
• Bring a large pan of water to the boil. Add about 5-10 taralli at a time to the boiling water and cook for 2-3 minutes or until they float to the top. Remove from the water with a slotted spoon and put back on the lined baking sheet. Repeat with the other taralli.
• Once you've boiled them all, bake in the oven for 25-30 minutes until golden and hard. Leave to cool; they'll harden further once cooled. Serve sprinkled with extra salt or gift wrap.

NONI'S TARALLI

Steps:

• Dissolve yeast in warm water in a bowl.
• Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
• Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
• Bring a large pot of water to boil over high heat.
• Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
• Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
• Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.