Anise and White Wine Taralli

Ingredients
makes about 80 taralli

• 3 cups unblenched all-purpose flour, plus extra as needed 
• 1 envelope Italian baking powder (called Lievito per Dolci), or 1 teaspoon double-acting baking powder 
• 1 cup granulated sugar 

• 1 tablespoon anise seeds 
• 1/2 cup plus 2 tablespoons dry white wine, such as Trebbiano d’Abruzzo, plus extra as needed 
• 1/2 cup plus 1 tablespoon Monini “il Monello” Extra Virgin Olive Oil 

Preparation 

Preheat the oven at 375 degrees. Line 3 baking sheets with parchment paper.

Sift the flour and baking powder together into a counter. Add the sugar and anise seeds and mix well.

Add the wine and olive oil, and knead gently until a dough forms. If a dough does not form, knead more vigorously. Depending on the protein content of your flour, you may need to add a little more wine if the dough is dry or little more flour if the dough is sticky.

Cut into walnut-sized pieces. Roll each piece into a tight ball in the palms of your hands, then roll each ball into a thin log (about 1/8 inch thick) on an unfloured counter. Shape each log into a spiral with overlapping ends.

Arrange on the prepared baking sheets about 1 inch apart, and bake in the preheated oven 10 minutes, or until golden on the bottom and just barely crisp.

The Taralli will harden as they cool so do not overbake them. Cool on a rack, store in an airtight tin, and enjoy! 

 (courtesy of Chef Angelo Maria Franchini, the Monini official Chef) 

Taralli are a favorite in southern and central Italy: crisp little biscotti shaped like a spiral with overlapping ends, they are made in both salty and sweet variations. The sweet version I like best features anise and white wine, and isn’t overly sugary, so it pairs beautifully with a glass of sweet Marsala at the end of the meal.