Low Fat Traditional Italian Taralli
Indulge in a guilt-free version of a beloved Italian snack with this recipe for Low Fat Traditional Italian Taralli. These golden, crisp rings are infused with the rich flavors of extra virgin olive oil, a splash of dry white wine, and optional spices like fennel seeds or black pepper for a subtle aromatic kick. Perfectly boiled before baking for that signature crunch, this recipe offers a lighter twist on the classic taralli while preserving its authentic taste and texture. With only a few simple pantry staples and minimal prep time, this Mediterranean-inspired snack is ideal for sharing, pairing with dips, or enjoying alongside a glass of wine. Healthy, homemade, and irresistibly delicious, these low-fat taralli are a must-try for lovers of Italian cuisine.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 60 milliliters Dry white wine
- 30 milliliters Extra virgin olive oil
- 30 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Fennel seeds (optional)
- 0.25 teaspoon Ground black pepper (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. If using, add fennel seeds or black pepper for additional flavor.
In a separate bowl or measuring cup, mix the dry white wine, olive oil, and water.
Gradually pour the liquid mixture into the flour while stirring with a wooden spoon or your hands until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Divide the dough into small pieces (about the size of a walnut) and roll each piece into a 5-6 inch (12-15 cm) rope. Form each rope into a ring and pinch the ends together to seal.
Bring a large pot of water to a gentle boil. Carefully drop the taralli rings into the boiling water in small batches and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and place on a clean kitchen towel to dry for a few minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Arrange the boiled taralli on the prepared baking sheet, ensuring they are not touching.
Bake for 25-30 minutes or until the taralli are golden brown and crisp. Rotate the tray halfway through baking for even cooking.
Allow the taralli to cool completely before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 351 mg | 7% | |
*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.
