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Crunchy ring-shaped crackers flavored with olive oil and fennel seeds are Puglia's go-to snack. These vegetarian mediterranean bites are perfect for healthy snacking and family sharing.
In a large mixing bowl, combine 2 cups all-purpose flour with 1 tsp salt and 2 tsp fennel seeds, mixing thoroughly to disperse the seeds evenly.
Add 0.33 cup olive oil and mix with your fingers until the flour looks sandy and crumbly; then slowly pour in 0.5 cup dry white wine, kneading until a smooth and elastic dough forms (about 8-10 minutes). Wrap and let rest for 30 minutes to relax the gluten.
Divide the dough into 32 small pieces (about 0.5 oz each). Roll each piece into a 4-inch rope and shape into rings, pressing the ends to seal firmly.
Bring a wide pot of water to a gentle simmer (do not boil vigorously). Drop the taralli rings in batches; once they float, remove with a slotted spoon and drain well on clean towels.
Arrange the boiled taralli on a parchment-lined baking sheet, spacing well apart. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, turning once halfway, until deeply golden and crisp. Cool completely before serving to finish the signature crunch.
