Soft Italian Anise TaralliĀ have a wonderful aromatic scent from the speckled anise seeds. With crispy outer layers and soft spongy middles, these taralli make a perfect snack for just about anytime of the day.
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Soft Italian Anise Taralli

A big batch of Soft Italian Anise Taralli with a crunchy outer layer and a soft bagel like interior that are totally addictable.
Course Snack
Cuisine Italian
Author Marisa

Ingredients

  • 13 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons anise seeds
  • 1 tablespoon active dry yeast
  • 2 large eggs
  • 1/4 cup oil I used canola oil
  • 4 cups water

Instructions

  • In a bowl of a stand mixer, fitted with the hook attachment, add in the flour, sugar, anise seeds yeast and eggs.
  • Heat the oil and water together just until warm. (I used the microwave for 2 minutes however take care that it's not too hot).
  • With the motor running on low speed, add in the liquids then gradually increase the speed to medium.
  • Knead until 3/4 of the flour has been incorporated then transfer the dough to a work surface and continue kneading by hand until you've worked in the remaining flour.
  • This should take about 5 to 10 minutes of kneading time by hand until you've achieved a nice malleable dough with the remaining flour.
  • Place the dough in a well greased large bowl and then cover with plastic wrap.
  • Let the dough rest for 1 1/2 hours. It will increase in size and look light and puffy.
  • When your ready to roll the taralli, divide the dough in half and and return one half to your greased bowl and keep covered so it does not dry out.
  • You'll also want to keep the dough your working with covered for the same reason.
  • There is really no set rule on how long or how thick to role the taralli, its a matter of preference.
  • For small taralli roll out a golf ball sized piece of dough to an 18 inch rope and cut into 3 pieces
  • Shape each piece into a ring and press the ends together to seal.
  • For evenly round taralli, once you press the ends together insert your index and middle finger into the loop where the 2 ends meet and make a back and forth rolling motion for a well rounded shape.
  • For big taralli cut a piece of dough the size of a golf ball and roll out to a half inch wide in diameter and about 12 to 14 inches long.
  • Press the ends together in a loop while sealing the ends as you would the smaller taralli.
  • Transfer the taralli on baking trays lined with a clean kitchen dish towel.
  • When you've finished working with one half of the dough, bring a large pot of water to boil while you preheat the oven to 350 degrees F.
  • Have 2 baking trays ready by your stove top and line one of them with a clean kitchen towel.
  • Drop a few taralli into the boiling water and as soon as they resurface (this should take a few seconds) transfer them first to the unlined tray then to the tray lined with the clean kitchen towel to absorb any residual water.
  • Transfer the boiled taralli onto a cookie sheet lined with parchment paper, spacing them about an inch apart.
  • Bake in a preheated oven for about 24 minutes, turning to flip them over half way through the baking time. I baked them 12 minutes on each side)
  • When ready the taralli will puff up somewhat and have a lovely golden brown appearance with crusty darker brown tops and bottoms.
  • Repeat the whole process with the remaining dough.
  • Small sized taralli yields approximately 8 dozen while bigger shaped taralli will yield about 3 dozen.
  • Of course this will depend on the size you wish to make and again there are no set rules here.
  • Simply have fun and enjoy!