Noni’s Fennel Taralli

1. 1

   Dissolve the yeast in warm water in a bowl.

2. 2

   In a large stand mixer fitted with a dough hook, combine the flour, wine, oil, fennel seeds, and salt and knead on low speed. Slowly add the yeast mixture. Continue mixing until a smooth ball forms and the dough pulls away from the sides of the bowl, 3 to 5 minutes.

3. 3

   Remove the dough from the bowl and knead it into a ball.

4. 4

   Wrap the dough in plastic wrap and let it rest for 4 to 5 minutes.

5. 5

   Bring a large pot of water to a boil over high heat.

6. 6

   Cut the dough into 2-inch cross sections and roll them into 1/2-inch-diameter tubes. Cut the tubes lengthwise into 1/4-inch cross sections. Roll each piece from the center outward, then fold the ends over one another.

7. 7

   Boil the taralli in the hot water in batches of 10 until they float to the top, about 1 minute. Remove with a slotted spoon. Repeat with the remaining taralli. Let them dry for 4 hours.

8. 8

   Preheat the oven to 400 degrees F (200 degrees C) and place the dried taralli on baking sheets.

9. 9

   Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

• Calories 24.72 kcal Low Source
• Protein 0.46 g Low Source
• Carbs 3.51 g Moderate
• Total Fat 0.94 g Low Source
• Saturated Fat 0.13 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1.97 mg Low Source
• Fiber 0.21 g Low Source
• Sugar 0.09 g Low Source
• Added Sugar 0.07 g Low Source
• Calcium 1.0 mg Low Source
• Iron 0.24 mg Low Source
• Potassium 2.54 mg Low Source
• Vitamin A 0.12 mcg_rae Low Source
• Vitamin C 0.01 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Alcohol 🚫🍷