Two Types Of Taralli, The Italian Cookie-Cracker

More from this source
Serious Eats


Add a comment


3/4 cup warm water, about 110°F

2.5 teaspoons (1 envelope) active dry yeast

1/4 cup olive oil

3 cups all-purpose flour (spoon flour into dry-measure cup and level off)

2 teaspoons salt

1 tablespoon fennel seeds

1 teaspoon coarsely ground black pepper

2 large rectangular cooling racks, turned upside down and lightly oiled

You might also like

Eating For Two: Strawberry Bavarian
Serious Eats
Two-Bean Vegetarian Chili + Creamy Polenta
Cook Smarts
Squash Boats With Quinoa
Sprouted Kitchen
Roasted Potatoes With Rosemary
La Tavola Marche
Saltine Caramel Bars
Where Women Cook
Spicy Bloody Mary
Pip & Ebby
Baked Sweet Potatoes With Chili Beans
Sprouted Kitchen
Crusty Bread Sticks
The British Larder
Skinny Salmon Salad With Sweet Chili Dressing
The Skinny
Tuscan Kale Salad With Pomegranate And Honey Mu...
Not Eating Out in New York