Fennel taralli biscuits

Fennel taralli biscuits
  • Serves icon Makes about 25
  • Time icon Hands-on time 35 min, plus resting and cooling

Fennel seeds and white wine is used to create these savoury biscuits. Serve sprinkled with salt or wrap them up for edible Christmas gifts.

Nutrition: per serving

Calories
62kcals
Fat
2.6g (0.4g saturated)
Protein
1.1g
Carbohydrates
7.7g (0.1g sugars)
Fibre
0.4g
Salt
0.2g
Calories
62kcals
Fat
2.6g (0.4g saturated)
Protein
1.1g
Carbohydrates
7.7g (0.1g sugars)
Fibre
0.4g
Salt
0.2g

Per biscuit (for 25)

Ingredients

  • 250g plain flour
  • 1 tsp fine salt
  • 80ml extra-virgin olive oil
  • 100ml dry white wine
  • 2 tsp fennel seeds

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

delicious. tips

  1. These savoury Italian biscuits will keep in a sealed container for up to 2 weeks.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Marshmallow recipes

Marshmallow snowballs

Who doesn’t love marshmallows? These festive snowballs from Debbie Major make a great edible gift...

Save recipe icon Save recipe icon Save recipe

Christmas gift ideas

Cherry mincemeat

Debora Robertson’s cherry mincemeat makes a zesty, fruity mince pie filling and is vegan-friendly to...

Save recipe icon Save recipe icon Save recipe

Mini dessert recipes

Mini florentines

Nuts, stem ginger, mixed peel and dried sour cherries are bound together with chocolate, to...

Save recipe icon Save recipe icon Save recipe

Christmas cocktail recipes

Spiced orange, raisin and cranberry vodka

This easy spiced vodka recipe contains all the fruity flavours of Christmas, marinated in booze...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.