Baked Anise Taralli
The taralli biscuits are made all over Italy; they are made
differently in every region, in every town and even in every family, where each has his own recipe and a
diverse baking technique. In the Province of Ragusa the viscutta scaurati, which means boiled biscuits are boiled and dried overnight and then baked in order to
give to the taralli a particular consistency, usually crunchy on the outside and soft on the
In Palermo the taralli are made with a mixture similar to bread dough, shaped round
or twisted and rounded like a little crown; lard or oil is added to make the taralli tender but flaky and crunchy
on the outside.
It is advisable to use an electric mixer to facilitate the
kneading which is a laborious and necessary process.
- 1 lb.
- 1 lb.
tablespoons of anise seeds,lightly
- 1 cup of olive
- 1 cup
- 1 ½
- ¼ oz. Fleischmann’s dry
- Extra water if
flour for dusting or to add
Combine yeast with water and keep on the side for a few minutes. Mix
the flours, anise seed and salt; place on a working surface and make a well. Add the water and the olive oil: mix all the ingredients and using your hands
knead to bring dough together.
If dough is too dry add some
water, if too soft add some flour. Dough should be little stiffer than the consistency of bread
Knead dough until it forms into a
single mass. Dust working surface with flour and knead dough by pushing it down firmly to the center, turn dough 90
degrees and press down again: keep kneading until dough is elastic, and has a silky consistency. Knead for 15
minutes, usually no more than 20 minutes or until gluten develops.
Form a ball, cover with plastic and let the dough rest for 1 hour at room
Prepare pans: grease and dust with flour the cookie
Cut dough in 4 pieces and each pieces in 2 parts.
Knead dough and make each piece compact, shape each piece into an elongated roll 1½ inch in diameter. Cut it
into 6 pieces and roll each piece to form a stick about 6 inches long. Seal the ends together to form a circle,
place into a pan, 2 inches apart.
Before baking, with a cutter make some slits on the top of the
taralli; if you use the scissors clipping all around will give the contour of a crown.
Bake at 350 degrees for about
15 to 20 minutes, until cookies are a light golden color.