Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
4 hrs 5 mins
total:
5 hrs 5 mins
Servings:
200
Yield:
200 taralli
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Ingredients

200
Original recipe yields 200 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a bowl.

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  • 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.

Cook's Note:

Make sure to use baking-specific olive oil, do not use cooking wine, and do not use self-rising flour.

Nutrition Facts

26 calories; protein 0.5g; carbohydrates 3.4g; fat 1g; sodium 52.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2020
Taralli or as we called them in my extended Vaccarelli family "Tadads" are part of our family identity. Funny how something so small as breadsticks in a brown paper bag from your grandmother's house could bring back such important memories. My grandparents Rose and Frank Vaccarelli were from Bari Italy. The only difference in our recipe is that we make them with "spry" (as written on the old recipe) or Crisco instead of oil. In our family the argument is who likes them crispy or soft. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/08/2020
Recipe yields good biscuits but recipe owner should know that Nona is feminine singular... None is feminine plural... Noni is masculine plural while Nono is masculine singular. Gotta get that straight lest you want the Italian Grammer Gods to get angry. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2020
Taralli or as we called them in my extended Vaccarelli family "Tadads" are part of our family identity. Funny how something so small as breadsticks in a brown paper bag from your grandmother's house could bring back such important memories. My grandparents Rose and Frank Vaccarelli were from Bari Italy. The only difference in our recipe is that we make them with "spry" (as written on the old recipe) or Crisco instead of oil. In our family the argument is who likes them crispy or soft. Read More
(2)
Rating: 3 stars
01/08/2020
Recipe yields good biscuits but recipe owner should know that Nona is feminine singular... None is feminine plural... Noni is masculine plural while Nono is masculine singular. Gotta get that straight lest you want the Italian Grammer Gods to get angry. Read More
Rating: 5 stars
07/12/2020
Excellent recipe. Just like my mom made, Thank you Read More
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Rating: 5 stars
12/16/2020
This is the perfect recipe. Brought me right back to making these with my Nonny , I did add cracked black pepper. Delicious Read More
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