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Taralli

By: IDAJ  
"Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 219 people have saved this

 

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Original Recipe Yield 8 dozen
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 cups water
  • 1/4 cup margarine
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 egg
  • 5 pounds all-purpose flour, divided
  • 1/2 cup fennel seed
  • 1/4 cup water (optional)

Directions

  1. In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
  2. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
  3. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
  4. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
  7. Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 94 | Total Fat: 0.8g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by CISLEY 
was unable to find affordable fennel seeds, replaced with caraway seeds. wonderful aroma and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2003 by JOANNP 
very good. Brush the top with a little egg wash for a nice glazed look. MORE

 
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