4.33 of 5


Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.


  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 cups water
  • 1/4 cup margarine
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 egg
  • 5 pounds all-purpose flour, divided
  • 1/2 cup fennel seed


  1. 1In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
  2. 2In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
  3. 3Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
  4. 4Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
  5. 5Preheat oven to 350 degrees F (175 degrees C).
  6. 6Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
  7. 7Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
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