Fennel taralli biscuits

Fennel taralli biscuits

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

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

Per biscuit (for 25)

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

delicious. tips

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

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

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.