Taralli (Puglian Olive Oil Ring Crackers)
In short: Crunchy, ring-shaped snacks of flour, olive oil and white wine, flavored with fennel seeds. Boiled, then baked, they keep for weeks. It takes about 1 h 25 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 25 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 215 kcal
Taralli are a classic snack of Puglia and the south of Italy: small, crisp rings made from flour, olive oil, white wine and salt, often flavored with fennel seeds or black pepper. The dough is shaped into rings, boiled briefly until they float, then baked until golden and very crunchy. Families keep a tin of taralli at home to eat with a glass of wine, with cheese or simply to nibble. They keep well for weeks.
Instructions
- Mix the flour, salt and fennel seeds in a bowl. Add the wine and oil and stir until the dough comes together, then knead for 5 minutes until smooth and firm. Cover and rest for 30 minutes.
- Heat the oven to 190°C (375°F) and line two baking trays with parchment. Bring a large pot of water to a boil with the coarse salt.
- Pinch off a piece of dough about the size of a hazelnut (10 g). Roll it into a rope about 12 cm (5 inches) long and pinch the ends together to make a small ring.
- Boil the rings in small batches. When they float to the surface, after about 1 minute, lift them out with a slotted spoon and set them on a clean towel to drain.
- Arrange the rings on the trays and bake for 25 to 30 minutes, until golden and crisp, rotating the trays halfway.
- Turn off the oven and leave the taralli inside for 10 minutes to dry out. Cool fully before storing.
Tips
- Keep the shaped rings covered while you work so they do not dry out, and make them all the same size so they bake evenly.
- Swap the fennel for black pepper, chili flakes or sesame seeds. Store the taralli in an airtight tin for up to 3 weeks.
Questions and answers
How long do taralli keep?
Stored in an airtight container, they stay crisp for 2 to 3 weeks. If they soften, re-crisp them in a 150°C (300°F) oven for 5 minutes.
Why boil taralli before baking?
Boiling sets the outside of the dough and gives taralli their dense, crunchy bite and glossy look. They are done boiling when they float to the surface.
Can I make taralli without wine?
Yes. Replace the wine with water, though the flavor will be milder and the texture slightly less crisp.
How long does it take to make Taralli (Puglian Olive Oil Ring Crackers)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Taralli (Puglian Olive Oil Ring Crackers)?
About 215 kcal per serving, with 4 g of protein, 30 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
