Dairy-Free Traditional Italian Taralli
Transport your taste buds to Italy with this Dairy-Free Traditional Italian Taralli recipe! These crunchy, ring-shaped snacks are a classic Italian treat, made completely dairy-free using high-quality extra virgin olive oil and a splash of white wine for subtle richness. With just six simple ingredients, including fennel seeds for an optional pop of aromatic flavor, this recipe is as authentic as it gets. The combination of boiling and baking gives these taralli their signature golden-brown crispness. Perfect for snacking, entertaining, or pairing with a glass of wine, these taralli are easy to prepare and store well for days of enjoyment. Whether you're craving a vegan-friendly twist on a traditional Italian recipe or just love artisan-style baked goods, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 120 milliliters White wine
- 120 milliliters Extra virgin olive oil
- 10 grams Salt
- 5 grams Fennel seeds (optional for flavor)
- 200 milliliters Water
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. If using, mix in the fennel seeds for added flavor.
Make a well in the center of the flour mixture and pour in the white wine and olive oil.
Using your hands or a wooden spoon, mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic.
Cover the dough with a clean cloth and let it rest for 15 minutes to relax the gluten.
Divide the dough into small walnut-sized pieces. Roll each piece into a rope about 10 cm (4 inches) long, then shape the rope into a ring, pinching the ends together to seal.
Bring a large pot of water to a boil. Reduce the heat to a gentle simmer and drop in 4-5 taralli at a time. Once they float to the surface, remove them with a slotted spoon and transfer to a clean towel to dry slightly.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Arrange the boiled taralli on the baking sheet, leaving a little space between each.
Bake for 20-25 minutes, or until the taralli are golden brown and crisp.
Allow them to cool completely on a wire rack before serving. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 401.6 g | 146% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 2.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
