|Taralli are a favorite in southern
and central Italy: crisp little biscotti shaped like a spiral
with overlapping ends, they are made in both salty and sweet
variationss. The sweet version I like best features anise and
white wine, and isn't overly sugary, so it pairs beautifully
with a glass of sweet Marsala at the end of the meal.
Ingredients (makes about 80 taralli):
- 3 cups unblenched all-purpose flour, plus extra as needed
- 1 envelope Italian baking powder (called Lievito per Dolci),
or 1 teaspoon double-acting baking powder
- 1 cup granulated sugar
- 1 tablespoon anise seeds
- 1/2 cup plus 2 tablespoons dry white wine, such as Trebbiano
d'Abruzzo, plus extra as needed
- 1/2 cup plus 1 tablespoon Monini "il Monello"
Extra Virgin Olive Oil
Preheat the oven at 375 degrees. Line 3 baking sheets
with parchment paper.
Sift the flour and baking powder together into a counter. Add
the sugar and anise seeds and mix well.
Add the wine and olive oil, and knead gently until a dough forms.
If a dough does not form, knead more vigorously. Depending on
the protein content of your flour, you may need to add a little
more wine if the dough is dry or little more flour if the dough
Cut into walnut-sized pieces. Roll each piece into a tight ball
in the palms of your hands, then roll each ball into a thin
log (about 1/8 inch thick) on an unfloured counter. Shape each
log into a spiral with overlapping ends.
Arrange on the prepared baking sheets about 1 inch apart, and
bake in the preheated oven 10 minutes, or until golden on the
bottom and just barely crisp.
The Taralli will harden as they cool so do not overbake them.
Cool on a rack, store in an airtight tin, and enjoy!