Ingredients
Flour as much as is needed (4 to 6 cups)
1 tablespoon anise seeds
1 tablespoon salt
1 package of dry yeast (2 1/4 teaspoons)
2 cups white wine
1 cup of warm water [to be mixed with yeast]
6 oz oil
Directions
Mix the yeast in the warm water and wait for it to activate (about ten minutes).
Mix the ingredients and work into a soft dough, kneading for about 10 minutes.
Shape the dough into a ball, place in a container.
Wrap the container in a blanket and let the dough rest for about six hours or until the dough has doubled in size.
When the dough has risen, cut a small portion of the dough and turn into an 8 inch taralli-style rope.
Make a circle or half bow and pinch the ends together.
Place the taralli on a greased aluminum baking sheet (or one lined with a silicon baking mat).
Bake in a 350 F degree oven for about 25 minutes or until the taralli are golden.
Cool.
Serve at room temperature.
Notes
Mrs. Angela Giulione indicated that in the 1930s when she was growing up in Montefalcione, Campania taralli were only prepared for the Christmas holidays. As far as she remembers very few people in her area did them during the grape harvest, though those that did do them offered them to the men in the family who dunked them in wine. Of course, nowadays she does them any old time. Taralli are no longer considered a special treat.... Photo: Mary Melfi. | 
