Fennel taralli biscuits
- Published: 28 Nov 17
- Updated: 4 Mar 25
Fennel seeds and white wine is used to create these savoury biscuits. Serve sprinkled with salt or wrap them up for edible Christmas gifts.
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Makes about 25
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Hands-on time 35 min, plus resting and cooling
Ingredients
- 250g plain flour
- 1 tsp fine salt
- 80ml extra-virgin olive oil
- 100ml dry white wine
- 2 tsp fennel seeds
Method
- Mix the flour and salt together in a large bowl. Add the oil and white wine and bring together with a spoon, then use your hands to form a smooth dough.
- Knead on a clean work surface for 5 minutes until the dough is pliable and starts to spring back when you press in your finger (it will be quite a stiff dough).
- Knead in the fennel seeds until evenly distributed. Put the dough in a lightly oiled bowl and cover with cling film. Leave for 30 minutes to rest.
- Heat the oven to 200°C/180°C fan/gas 6. Squeeze off a walnut-size piece of dough and roll it into a sausage shape about 0.5cm thick. Roll to thin the ends a little, then cross them over in a loop shape and lightly press the ends together. Put on a baking sheet lined with non-stick baking paper. Repeat with the remaining dough.
- Bring a large pan of water to the boil. Add about 5-10 taralli at a time to the boiling water and cook for 2-3 minutes or until they float to the top. Remove from the water with a slotted spoon and put back on the lined baking sheet. Repeat with the other taralli.
- Once you’ve boiled them all, bake in the oven for 25-30 minutes until golden and hard. Leave to cool; they’ll harden further once cooled. Serve sprinkled with extra salt or gift wrap.
- Recipe from November 2017 Issue
Nutrition
Per biscuit (for 25)
- Calories
- 62kcals
- Fat
- 2.6g (0.4g saturated)
- Protein
- 1.1g
- Carbohydrates
- 7.7g (0.1g sugars)
- Fibre
- 0.4g
- Salt
- 0.2g
delicious. tips
These savoury Italian biscuits will keep in a sealed container for up to 2 weeks.
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Good recipe but the end result was a biscuit that was a bit too doughey/cakey… To make it more crunchy, I’ve made some changes:
Reduced oil and wine slightly (oil ~80ml and wine 60ml)
Boil for a shorter time (1–2 min) and dry well before baking
Lowered baking temp (160–170°C fan) and extend the baking time (40–45 min)
Reduced kneading to avoid excess elasticity
We’re glad to the recipe worked well tweaked to your liking – thanks for sharing your tips!