White Wine Taralli Recipe

piles of white wine taralli in glass jar and around the jar

White Wine Taralli Recipe

White Wine Taralli are the perfect savory and crunchy Italian snack food. This is my mother's easy no-boil white wine taralli recipe, just shape and bake until crisp. One is never enough!

Course Snack

Cuisine Italian

Keyword taralli, white wine taralli, savory taralli, Italian recipes

Prep Time 30

Cook Time 30

Resting time 30

Total Time 1 30

Servings taralli

Calories 55kcal

Author Nadia Fazio

Ingredients

3 cups all-purpose flour
2 tbsps. granulated sugar
1 tsp. baking powder
1 tsp. salt
1 cup white wine
1/2 cup olive oil or vegetable oil

US Customary - Metric

Instructions

Prepare the dough

In a large bowl, stir together the flour, sugar, baking powder and salt.
Make a well in the center of the flour and pour in the white wine and oil.
Use a fork to beat together the liquids and gradually begin incorporating the flour until you have a shaggy looking dough.
Scrape the dough onto your counter and knead until smooth, about 5 minutes. Cover and let rest, at room temperature, for 30 minutes.

To shape the taralli

Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats.
Divide the dough into 4 pieces. Work with 1 piece at a time and keep the remaining dough covered.
Use a rolling pin to flatten the dough into a square approximately 15 cm wide (or 6 inches) and 1/2 cm thick.
Use a ravioli wheel, a pizza wheel or sharp knife to cut 12 strips of dough, each approximately 1 cm wide.
Roll each strip of dough by applying gentle pressure with the palms of your hand to create a spherical shape.
Join both ends together and pinch to seal. Place on the baking sheet and continue with the remaining dough.

Bake the taralli

Bake for 30-40 minutes until lightly golden underneath and crisp.
Let cool before serving.

Notes

Substitutions and Variations

-Olive oil may be substituted with vegetable oil.
-For fennel taralli, stir 2 tbsps. fennel seeds in the flour mixture (step #1).
-For black pepper taralli, stir coarsely ground black pepper in the flour mixture.
-For bite sized taralli, cut each strip of dough (step #4) in half.

How long do taralli keep?

Taralli are dry therefore keep well for up to 2 weeks stored at room temperature in an airtight container.

Baking time may vary according to your oven. Look for taralli that are golden brown underneath and crisp.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition