Post by @homewithlouiseg

How to make Nonna’s Taralli Taralli are a crunchy, savoury Italian snack that is both addictive and delicious. Treat yourself to authentic Italian Taralli, baked to golden perfection with olive oil and a hint of white wine. They are the perfect accompaniment for your next charcuterie board or wine night. #nonnaapproved #italiansnacks#apertivo#SnackTime #taralli Ingredients * 4 cups O0 or Bread Flour plus up to 1/4 cup of flour if needed (AP flour substitute) * 1 cup extra-virgin olive oil * 1/2 cup lukewarm white wine (such as Pinot Grigio or Chardonnay) * 2/3 cup lukewarm water * 1 packet (8g) of active dry yeast * 2 teaspoons sea salt * 1 tablespoon Anise (fennel) seeds or coarsely crushed black pepper (optional for flavour) * A teaspoon of sugar to proof the yeast Proof the yeast by mixing the dry yeast with 1 teaspoon of sugar in lukewarm water. Cover and let it rest for 15 minutes. If it is foamy on top, the yeast is active and ready. Add the yeast mixture to the bowl of your stand mixer along with the warm wine and olive oil. Mix with a spoon to incorporate and set aside. In a separate bowl or large measuring cup, whisk together the flour, anise seeds or black pepper, and salt. Add this dry mixture to the stand mixer bowl with the wet ingredients and mix on medium speed using the dough hook until you form a cohesive ball. This should take about 5 minutes. If the dough is too wet, add a tablespoon of flour at a time. Be careful not to add too much, or the dough will be dry. It should be moist but not sticky. Knead with your hands until smooth, dusting with flour if needed. Cover the dough with the mixing bowl and let it rest for 1 hour. Then, cut chunks of dough and cover the unused dough. Roll these pieces into approximately 10-inch logs. Shape the tarralli as shown. Be sure to pinch the ends and press them together to seal and prevent them from opening when boiled. Cover all the taralli and let them rest for half an hour. Preheat the oven to 375°F and bring a pot of water to a boil. Carefully lay the taralli into the boiling water. Cook them just until they float to the surface and then carefully remove them using a slotted spoon. Place them on parchment paper or a towel to dry. Once all the taralli are boiled, let them sit to dry for about 15 minutes. Then, bake them on a dry parchment-lined tray for 10 minutes at 375°F, then lower the temperature to 350°F and bake until they reach your desired texture. This should take about 15-25 more minutes. Flip them if they are browning too much on one side. Place them on a baking rack to cook and crisp. Enjoy your delicious treats!