Fennel Taralli

Fennel Taralli

  • Preparation 30 min
  • Cooking 1 h
  • Waiting 24 h
  • Servings 1
  • Makes 2 dozen

These crunchy, ring-shaped biscuits with a sprinkling of fennel seeds are boiled before they’re baked and make the perfect match for a mid-afternoon espresso or tea.

Featured in RICARDO Magazine (BACK TO SCHOOL 2016)

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Ingredients

    • 1 ¾ cups (290 g) unbleached all-purpose flour
    • 1 ½ tsp fennel seeds, crushed
    • 1 tsp baking powder
    • ¼ tsp salt
    • 3 eggs
    • 6 tbsp (85 g) sugar
    • 2 tbsp (30 ml) olive oil

Preparation

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