Taralli (Italian Snack Food)

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

Measure and add 3 cups of flour to a large mixing bowl.

Add 1/2 teaspoon of salt, 2 teaspoons of yeast, and 1 tablespoon of fennel seeds to the bowl.

Whisk the ingredients together to combine.

Pour in 3/4 cup of warm water followed by 1/4 cup of olive oil.

Stir the ingredients together until you have a shaggy dough.

Use your hands to knead the dough for 10 minutes until smooth.

The dough is done when it is soft and bounces back.

Lightly cover the dough and allow it to rest for 30 minutes.

Uncover the dough and turn it out onto the counter.

Cut off a small section of the dough and cover the remaining portion with a towel.

Roll each piece of dough into a skinny pencil about 8 inches long and 1/2 inch thick.

Shape the rolled dough into a circle and pinch and twist the two ends together to seal.

Place the shaped trelli rings on a clean kitchen towel.

Remove the lid from a large pot of gently simmering water.

Carefully drop four trelli rings in the water at a time.

Push down on the trelli to ensure they submerge and flip to cook the other side.

After 1 to 2 minutes, remove the trelli and place on a separate cloth towel to drain.

Continue cooking the remaining trelli a few at a time for 1 to 2 minutes, submerging and flipping to cook both sides.

Transfer all the boiled trelli to a parchment paper lined baking sheet.

Bake the trelli in the oven at 375°F for 30 to 40 minutes.

Remove the trelli from the oven when they are crisp and golden brown.

Allow to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens