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biscotti con sale
Biscotti con Sale (Taralli, made without yeast, with vegetable oil, eggs and fennel seeds, boiled and baked )
Originated from: Casacalenda, Molise
Occasion: Any time of the year
Contributed by: Pina (her mother's recipe)

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Biscotti con Sale*

3 eggs
4 ounces of vegetable oil
1/4 cup of water
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 cups of flour
Fennel seeds (approximately 1 tablespoon but amount varies depending on one's tastes)

* Sometimes known as "taralli all' uovo," "taralli con seme di finocchio" and/or "taralli al finocchio."


Mix eggs, oil, water and sugar.

Add flour and work into a fine dough.

When ready cut the pastry into equal pieces and roll each piece out (the length of the pieces can vary, it all depends on whether one wants big or small-sized taralli).

Form a bow with each piece of dough (Press the dough together with your finger to give it the desired shape).

Boil some water and drop each taralli in the water for a minute or so, or until the taralli rises to the surface.

Remove and let it dry on a cloth.

Bake in a 350 degrees F oven for 10 to 15 minutes.

Turn the taralli over (the bottom often cooks faster than the top) and bake for about another 5 to 10 minutes, or until the taralli are golden brown.


The taralli shown on this entry were made by Pina; the photo was taken by Mary Melfi.

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