Crunchy Italian Anise Taralli with Yeast

Anise taralli in a basket next to a blue tea towel.

Crunchy Italian Anise Taralli with Yeast

This Italian Anise Taralli recipe uses yeast for a light, crisp texture and incredible flavor—perfect for snacking or pairing with wine!

Course Appetizer, Snack

Cuisine Italian

Prep Time 50

Cook Time 25

resting time 1

Total Time 2 15

Servings

Calories 82kcal

Author Maria Vannelli RD

Ingredients

2¼ teaspoons active dry yeast 8 grams
1 teaspoon granulated sugar
1 cup water lukewarm
1 kg all-purpose flour approximately 7 cups
1½ teaspoons salt or to taste
1 tablespoon anise seed heaping, or to taste, toasted
¾ cup olive oil
1 cup white wine

Instructions

In a small bowl, combine yeast, sugar and water.
Stir and let stand for 10 minutes (will get foamy).
In the bowl of a stand mixer, combine the rest of the ingredients.
Add the yeast mixture.
With dough hook attachment knead for approximately 10 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand.
Cover loosely with plastic wrap and tea towel and allow dough to rest for at least 1 hour.
Place the ball of dough on an un-floured wooden board.
Knead the dough for about 1 minute.
Separate the dough into quarters (cover the dough you are not using).
Cut each quarter into 16 pieces. (each piece should weigh about 25 grams-almost 1 oz).
Roll each piece into a rope 8-10 inches (20-25 cm) long and about ½ inch (1 cm) in diameter. Shape each rope into a ring, pressing the ends together firmly to form the tarallo shape. DO NOT FLOUR YOUR BOARD.
Bring a large pot of water to boil, then reduce heat so that the water simmers.
Plunge the taralli in boiling water; 3-4 at a time. Once they surface to the top, remove with slotted spoon. The boiling process (per batch) should take less than 15 seconds.
Place on cooling rack to drain.
Repeat process until all the taralli have been boiled.
Place boiled taralli directly on oven grates or on a parchment lined cookie sheet.
Bake in a preheated oven at 375° F for 10 minutes, then lower heat to 350° F for another 10-15 minutes until golden brown and crisp. (Set oven rack in the center).
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE.

Video

Notes

Ensure the water is lukewarm and not too hot (about 100-110°F). If it’s too hot, it can kill the yeast. Also, wait for the yeast to foam up after 10 minutes. If it doesn't, the yeast may be expired, and it’s best to start with fresh yeast.
For best results, be sure to use a kitchen scale to weigh the flour for precise measurements. 1 cup=142 grams
Lightly toast the anise seeds in a dry skillet over medium heat for a minute or two, just until fragrant. This simple step intensifies their flavor and adds an extra layer of flavor to your taralli.
There’s no need to flour the wooden board when rolling out the taralli. The olive oil in the dough prevents sticking, making it easy to shape. Not using flour also helps the ends pinch together securely, preventing them from separating during boiling.
Feel free to adapt any sized ring shape when making these taralli; there is no right or wrong shape. It’s all about personal preference.
If you prefer your taralli to have less of a crunch, check the texture after 20 minutes (of total baking time) and pull them out when you want.
Taralli continue to crisp up as they cool to room temperature, so keep this in mind when determining doneness.

Taralli will last about 1 month when stored in a dry place. I will usually keep mine in a basket, uncovered.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition