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Taralli Dolci
Anise tarallini
Anise Tarallini (bite-sized taralli dolci, without yeast, with white wine, olive oil, sugar and anise seeds; baked)
Originated from: Lazio, Italy
Occasion: Any time & special times
Contributed by: Anna Tozzi

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Ingredients

2 1/2 cups flour
2/3 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons anise seeds, lightly roasted
1/4 teaspoon anise extract
1/2 cup olive oil
1/2 cup white wine

For topping
about 1/4 cup milk
about 1/4 cup sugar

Equipment needed
2 cookie sheets lined with parchment paper



Directions

Lightly roast anise seeds in a preheated 250 F. degrees oven for about 2 to 3 minutes.

Remove and set aside.



Mix the flour, salt, baking powder, sugar and anise seeds.

In a separate bowl mix olive oil, wine and anise extract.

Mix dry ingredients with the wet ones and work into a malleable dough.

Knead until shiny and smooth -- about 8 minutes.

Form the dough into a ball. Cover.

Allow the dough to rest for about 10 minutes.

On a lightly floured wooden board shape the dough into a thin cylinder.

Cut a small piece of dough -- about an inch.

Using the palms of your hands shape the piece of dough into a tarallini-style log -- about 4 inches long and 1/2 inch wide.

Shape the tarallini-log into a circle or half bow and pinch the ends together.

Arrange the tarallini on a cookie sheet lined with parchment paper.

Continue to process the dough until it is finished.

Brush the tops of the tarallini with milk, and sprinkle some sugar on them.

Bake in a preheated 350 F degree oven until the tarallini are golden -- about 20 to 30 minutes.

Remove and cool.

Store in a tin container lined with parchment paper.




Notes

Photo: Mary Melfi.

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