Tarallucci Crackers
45 mins
serves 12
serves 12
Twice-cooked Italian fennel crackers with olive oil and white wine. Rustic, crunchy, and endlessly snackable.
Moderate
Ingredients
250 g (1⅔ cups) plain flour or tipo 00 flour, plus extra for dusting
100 ml extra-virgin olive oil
100 ml dry white wine
1 teaspoon salt flakes
2 tablespoons fennel seeds
250 g (1⅔ cups) plain flour or tipo 00 flour, plus extra for dusting
100 ml extra-virgin olive oil
100 ml dry white wine
1 teaspoon salt flakes
2 tablespoons fennel seeds
Method
Make the dough Place the flour, olive oil, white wine, fennel seeds and salt in a large bowl. Mix until a rough dough forms, then turn out onto a lightly floured work surface. Knead for 3–4 minutes until smooth. As you knead, the gluten develops, creating a soft, pliable dough.
Rest the dough Shape into a ball, cover and rest at room temperature for 10-20 minutes to allow the gluten to relax.
Preheat the oven Preheat to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
Shape into rope braids Divide the dough into 12-14 equal pieces. Roll each piece into a thin rope (about 20 cm long). Fold the rope in half and gently twist the two strands around each other to create a simple rope braid. Press the ends together firmly to seal.
Poach Bring a large, deep frying pan of water to a gentle simmer. Working in batches, add the braided taralli and poach for 2–3 minutes. When they float to the surface, lift them out with a slotted spoon and place on the prepared tray. Sprinkle with some extra fennel seeds.
Bake Bake for 25-30 minutes, or until golden and lightly glossy. Transfer to a wire rack and cool for at least 10 minutes before serving.
Make the dough Place the flour, olive oil, white wine, fennel seeds and salt in a large bowl. Mix until a rough dough forms, then turn out onto a lightly floured work surface. Knead for 3–4 minutes until smooth. As you knead, the gluten develops, creating a soft, pliable dough.
Rest the dough Shape into a ball, cover and rest at room temperature for 10-20 minutes to allow the gluten to relax.
Preheat the oven Preheat to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
Shape into rope braids Divide the dough into 12-14 equal pieces. Roll each piece into a thin rope (about 20 cm long). Fold the rope in half and gently twist the two strands around each other to create a simple rope braid. Press the ends together firmly to seal.
Poach Bring a large, deep frying pan of water to a gentle simmer. Working in batches, add the braided taralli and poach for 2–3 minutes. When they float to the surface, lift them out with a slotted spoon and place on the prepared tray. Sprinkle with some extra fennel seeds.
Bake Bake for 25-30 minutes, or until golden and lightly glossy. Transfer to a wire rack and cool for at least 10 minutes before serving.