Ring-shaped biscuits made throughout Southern Italy.from: Field Guide to Herbs & Spices by Aliza Green
- Yields: 4 to 5 dozen
- Difficulty: Medium
- 2 teaspoons active dry yeast
- 1/2 cup warm white wine
- 1/2 cup warm water
- 3 cups all-purpose flour
- 2 cups semolina flour
- 1/2 cup olive oil
- 3 tablespoons lightly crushed fennel seeds
- In a large bowl, scatter yeast over a mixture of white wine and water; leave for several minutes to bubble up, then stir to mix well.
- Add flour, semolina, olive oil, fennel seeds, and salt. Mix together, then turn onto an unfloured board and knead until the dough is smooth and elastic. Lightly oil a clean, dry bowl, and return dough. Lightly oil the top, cover with a damp towel, and let rise for 45 minutes or until puffy.
- Divide the dough into small pieces. Roll each into a long, slim pencil, cut into 3-inch lengths, and pinch the two ends firmly together to form a ring.
- Preheat the oven to 375°F. Bring a pot of salted water to a rolling boil and drop the taralli in, a few at a time. When the taralli rise, remove and drain on a kitchen towel.
- Arrange boiled taralli on a greased cookie sheet and bake 15 to 20 minutes, until golden brown and crisp. Makes 4 to 5 dozen.