Taralli Recipe

Taralli, or Taralli Pugliesi, are delicious little Italian crackers that are both crunchy and slightly chewy—perfect for snacking anytime! Made with simple ingredients, this classic recipe is a staple in many Italian households and pairs beautifully with an aperitivo, as a light snack, or even with your morning coffee.

Course Appetizer, Side Dish

Cuisine Italian

Keyword taralli, taralli pugliesi

Prep Time 30

Cook Time 30

Resting Time 30

Total Time 1 30

Servings crackers

Calories 53kcal

Author Angela Allison

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.

Nutrition