Note: The recipe and photographs for white wine taralli have been updated since their original publishing date in April 2016.
White Wine Taralli are the perfect savory and crunchy Italian snack food. One is never enough!
I guess I’m in the mood for crispy cookies these days. Last week I posted my recipe for biscotti and this week I decided to make a savory, crunchy cookie. Actually, I wouldn’t really call taralli cookies. White Wine Taralli are more like a breadstick.
Origins of Taralli
Taralli in general are typical of southern Italy. Like all Italian foods, several regions of the south have their own version of taralli with varying shapes and flavorings which include fennel seeds, black pepper and red pepper flakes. Taralli can be sweet as well with a sugar glaze on top. In Italy, they are often enjoyed with wine.
These white wine taralli are not necessarily Sicilian in origin. My mother was given a recipe years ago which she has modified over time, and this recipe is the final result. This recipe apparently started out as sweet taralli but gradually my mother transformed it into savory taralli by adding salt.
Most taralli are boiled before baked but these are only baked. And that’s what makes them, in my opinion, so much easier to make! I also enjoy them with fennel seeds but I decided to share the recipe for plain white wine taralli. You can also vary the shape of your taralli from long and narrow, such as these, or bite size round ones.
Taralli are the perfect snack food. My mother promptly provides me with a supply to take along each year when I go on holiday and my family and I enjoy them on the beach or poolside. We have made many friends! They are also indispensable when we go on long car trips. Since they are dry and crisp, they keep for a long time.
A taralli recipe is indispensable in every Italian household. If you give this recipe a try, please tag me with #mangiabedda on instagram and share your photos. Buon appetito!
Ingredients
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white wine
- 1/2 cup vegetable oil
Instructions
- In a large bowl, stir together the flour, sugar, baking powder and salt.
- Make a well in the centre of the flour and add the white wine and vegetable oil.
- Using a wooden spoon, stir the ingredients together until a soft dough is formed.
- Turn out the dough onto a lightly floured surface and kneed gently until smooth.
- Let rest for 15-20 minutes.
- Preheat oven to 350F.
- Divide the dough into 4 pieces. Each piece of dough will make 12 -2 inch taralli. Using the palms of your hands and applying gentle pressure, roll the dough into a rope of approximately 1 cm wide. Pinch both ends together to form a circle. Place each taralli on a parchment paper covered baking sheet.
- Repeat with the remaining dough.
- Bake for 30-40 minutes until lightly golden and crisp.
- Let cool before serving.
Nutrition
What white wine did you use? I made them with white Zinfandel and I love the texture but there’s not much flavor in mine.
Hello Gail, I’ll admit that I don’t use any specific type of wine. Usually whatever I have open in the fridge! As long as it’s good to drink it’s fine for the taralli. As for the flavor part, they are rather plain but you can add flavor by stirring in some fennel seeds if you like those. Or even add just a little extra salt. My mom tends to under salt her recipes so I guess I’m used to it. Hope this helps!
Nadia We always boil first then bake.
Hi Louise, most recipes require boiling taralli before baking, you are definitely right. However these don’t need to be boiled and that’s why I like this recipe, one less step! Thanks for your feedback!
Can’t get enough
Hi Jocelyne, I hear you. They’re as addictive as chips!
Can U use something else in place of the wine?
Hello Leslie, this particular taralli recipe is all about the wine and the particular texture associated with the wine. Therefore I can not imagine replacing it. There are however many different types of taralli that don’t include any wine but unfortunately at this time I don’t have that type of taralli recipe on my blog. Thanks for your question!
Very easy recipe and delicious/addictive
They didn’t last long ,as soon as they came out if the oven
Next time I will try with less sugar and add black pepper .
Hi Lilla, so glad to hear you enjoyed them! You can most definitely adapt the recipe to make it your own as well. Enjoy!
Excellent tasting, Next time I will add anise. Easy to roll out. I sprayed them with water while in the oven for extra crunch.
Hi Sandra, so glad to hear you enjoyed them. Yes, I agree that they would be delicious with anise as well and thanks for sharing your idea of spraying them for extra crunch. Sounds good!
Could I add fennel seeds to this recipe
Hi Teresa, you most definitely can! I’m sure they’ll be delicious. Thanks for your question!
Can I use Olive Oil in place of the vegetable oil?
Hi Giustina, you definitely can. You will, of course, taste it more in the taralli which is not necessarily a bad thing! Enjoy!
Nadia, this is amazing! I have been looking for a good recipe since we returned from Southern Italy. The other recipes had me boiling them and they were hard and chewy and oh so not good! I have made these twice already. I do a different shape but they are EXACTLY the texture I am looking for. I have been experimenting with different flavors and love them all. Thank you for this recipe! You’re in my saved favorites. 🙂
Hi Wendy, thank you for your feedback! Yes, I also like this recipe since you don’t have to boil them and the texture is wonderful. I’m so glad you enjoyed them!
OH Nadia! I’ve been looking for this recipe!! They’re gorgeous! I’ve pinned this to make this weekend thank you!
I’m glad you found it Lana! Thanks so much for sharing!