Taralli are deliciously crunchy ring-shaped Italian crackers popular in southern Italy that are flavored with fennel seeds and dry white wine. Known as Taralli Pugliesi, you can make your own taralli at home with just a few ingredients!
Classic Italian Taralli are bite-sized crackers that are made with just five simple ingredients. They are excellent for snacking, as an appetizer, or eaten in the morning with a cup of coffee.
For more classic Italian recipes, don’t miss my Italian Wine Cookies or Almond Ricotta Cake. Try these sweet Taralli Dolci for another fun treat!
The Best Taralli Recipe
Taralli are a staple in Italian cuisine and this tested and perfect recipe is the only one you need. Made the authentic Italian way, you’ll love these simple and delicious little crackers that are great for any occasion.
If this is your first time making taralli, you can rest assured they they are easy to put together! All you need are a few ingredients and about an hour.
Taralli are known for their classic ring shape and crunchy exterior and are almost a cross between a cracker and bagel. The classic way to flavor them is with white wine and fennel seeds but you can add other flavorings as well.
You can serve taralli as part of an antipasto platter or charcuterie board. They pair perfectly with cheese and a glass of wine.
You’ll love that there is no special equipment needed to make this recipe. You can make it by hand and it’s ready in about an hour.
So, if you love crunchy treats, give these taralli a try. You’re going to love them!
Ingredients
- Flour: All purpose flour.
- Salt: Use kosher salt for best flavor.
- Fennel: Taralli crackers are commonly flavored with fennel seeds.
- Wine: Use a good quality dry white wine.
- Olive Oil: Extra-virgin olive oil is best.
Flavor Variations: If you don’t like fennel flavor, you can substitute black pepper, rosemary, chili flakes, or even lemon zest.
How to Make Taralli
Taralli are simple to make with no special equipment needed. The dough needs about 30 minutes to rest, so be sure to plan accordingly.
Step 1: Make the taralli dough
In a large bowl, whisk together the flour, salt, and fennel seeds. Pour in the white wine and extra virgin olive oil and use a spoon to mix together until a dough starts to form.
Step 2: Knead the dough and let rest
Use your hands to knead the mixture for about 7-8 minutes until it is a smooth dough. Wrap in plastic wrap or cover with a kitchen towel and let sit for 30 minutes to rest.
Step 3: Shape into small rings and boil
When ready to cook the taralli, preheat oven to 375 degrees and bring a large pot of salted water to a low boil.
Cut off a walnut-sized piece of dough and roll it into a thick rope shape. Then form a small bagel shape by folding one end over the other and lightly pressing the dough to join them. Repeat with remaining dough. (You should get about 30 crackers total).
Working in batches, place the taralli in the boiling water. Once they float (about a minute) use a slotted spoon to remove them from the water and place on a clean kitchen towel or paper towel to dry.
Step 4: Bake
Place the taralli on a parchment paper lined baking sheet and bake for 30 minutes, until they are a light golden brown color. Cool completely on a wire rack then serve!
Tips for Making Taralli
- Use a good olive oil and wine: These two ingredients give taralli their flavor and texture. Choose a fruity or peppery olive oil and a dry white wine for best results.
- Don’t skip boiling: Briefly boiling the shaped taralli before baking helps them puff slightly and creates that classic crunchy exterior once baked.
- Knead until smooth: The dough should be firm but elastic. Knead it for several minutes until it’s soft and easy to shape into ropes.
- Flavorings: Fennel seeds are the classic taralli flavoring, but you could also flavor with black pepper or make sweet taralli with lemon zest and a bit of sugar.
How to Store Taralli
- Cool completely: Let cool fully before storing. Any warmth will cause them to soften.
- Use an airtight container: Store them in a glass jar or airtight container at room temperature.
- Storage time: Properly stored, taralli stay fresh at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to 3 months.
More Classic Italian Recipes
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Taralli Recipe
Ingredients
- 2 cups all purpose flour (260 grams)
- 1 teaspoon kosher salt
- 1 teaspoon fennel seeds
- ½ cup white wine
- ⅓ cup olive oil
Instructions
- In a large bowl, whisk together the flour, salt, and fennel seeds. Pour in the white wine and olive oil and use a spoon to mix together until a dough starts to form.
- Use your hands to knead the dough for about 7-8 minutes until it is smooth. Wrap in plastic wrap or cover with a kitchen towel and let sit for 30 minutes to rest.
- When ready to cook the taralli, preheat oven to 375 degrees and bring a large pot of salted water to a low boil.
- Cut off a small portion of the dough and roll it into a thick rope shape. Then form a small bagel shape by folding one end over the other and lightly pressing the dough to join them. Repeat with remaining dough. (You should get about 30 taralli total).
- Working in batches, place the taralli in the boiling water. Once the taralli float (about a minute) use a slotted spoon to remove them from the water and place on a clean kitchen towel or paper towel to dry.
- Place the taralli on a lined baking sheet and bake for 30 minutes, until they are a light golden color. Cool completely on a wire rack then serve.
Notes
- The dough should be slightly tacky but won’t stick to your hands. Add a bit more flour if needed.
- Dried fennel seeds are the classic flavoring for taralli. If you are not a fan, you can alway omit them or use rosemary or a bit of black pepper in its place.
- Store leftover Taralli in an airtight container at room temperature for up to two weeks.
