Crunchy Addictive Italian Anise Taralli

• Vegan

• Baking & Spices

  • 1 package Active dry yeast
  • 1 kg All-purpose flour
  • 1 tbsp Anise seed, heaping
  • 1 tsp Granulated sugar
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 3/4 cup Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 1 cup Water

Found on shelovesbiscotti.com

Description

Ingredients

• 1 package active dry yeast (2¼ teaspoons or 8 grams)
• 1 teaspoon granulated sugar
• 1 cup water, lukewarm
• 1 kg all-purpose flour (approximately 7½ - 8 cups)
• 1½ teaspoon salt
• 1 tablespoon (heaping) anise seed
• ¾ cup olive oil
• 1 cup white wine

Directions

• In a small bowl, combine yeast, sugar and water.
• Stir and let stand for 10 minutes (will get foamy).
• In the bowl of a stand mixer, combine the rest of the ingredients.
• Add the yeast mixture.
• With dough hook attachment knead for approximately 10 minutes until you have a soft, smooth elastic dough. Alternately, you can knead by hand.
• Cover loosely with plastic wrap and tea towel and allow dough to rest for at least 1 hour.
• Place the ball of dough on an un-floured wooden board.
• Knead the dough for about 1 minute.
• Separate the dough into quarters. (cover the ¾ dough you are not using)
• Cut each quarter into 16 pieces. (each piece should weigh about 25 grams-almost 1 oz).
• Roll each 25 gram piece of dough into a rope approximately 8 inches long and ¼ inch in diameter (about the size of a pencil).
• Join the two ends together to form an elongated ring and line them up on a wooden board. (There is no need to flour your cutting board when you are rolling your taralli. Feel free to adapt any sized ring-shape when you are making these taralli; if you want thin crispy taralli, the diameter must be ¼ inch thick). Make sure that you press the ends firmly together.
• Bring a large pot of water to boil, then reduce heat so that the water simmers.
• Plunge the taralli in boiling water; 3-4 at a time. Once they surface to the top, remove with slotted spoon. The boiling process (per batch) should take less than 15 seconds.
• Place on cooling rack to drain.
• Repeat process until all the taralli have been boiled.
• Place boiled taralli directly on oven grates or on a parchment lined cookie sheet.
• Bake in a preheated oven at 375° F for 10 minutes, then lower heat to 350° F for another 10-15 minutes until golden brown and crisp. (Set oven rack in the center).