Vegan Taralli
These savory, ring-shaped Italian crackers are perfectly crunchy and subtly flavored with olive oil and white wine. They make a wonderful snack or accompaniment to a meal. This recipe uses simple plant-based ingredients for a delicious vegan version.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 298 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 300 gall-purpose flour
- 5 gsalt
- 100 mldry white wine
- 75 mlolive oil
- 0.5 tspblack pepper, freshly ground(optional)
- 1 tspfennel seed, whole(optional)
Equipment
slotted spoon · large bowl · large pot · wire rack · baking sheet · parchment paper
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour and salt. If using, add the black pepper and fennel seeds.
About 2 min
- 2
Pour the dry white wine and olive oil into the flour mixture.
About 1 min
- 3
Mix with a spoon until a shaggy dough forms, then turn it out onto a clean work surface.
About 2 min
- 4
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: The dough should be firm but pliable. If it's too sticky, add a tiny bit more flour; if too dry, a tiny bit more wine.
- 5
Divide the dough into roughly 30-40 equal pieces. Roll each piece into a rope about 10-12 cm long and 1 cm thick.
About 5 min
- 6
Form each rope into a ring by joining the ends and pressing them together firmly to seal.
About 5 min
- 7
Bring a large pot of salted water to a rolling boil.
About 5 min
- 8
Drop the taralli into the boiling water in batches, making sure not to overcrowd the pot. Boil for 1-2 minutes, or until they float to the surface.
About 5 min
Cook’s note: This boiling step helps create the characteristic crackly texture.
- 9
Using a slotted spoon, remove the boiled taralli and place them on a clean kitchen towel to drain and dry for a few minutes.
About 2 min
- 10
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
About 5 min
- 11
Arrange the drained taralli on the prepared baking sheet in a single layer.
About 1 min
- 12
Bake for 25-30 minutes, or until golden brown and crisp. Flip them halfway through baking for even browning.
About 30 min
Cook’s note: The baking time may vary depending on your oven; watch them closely to prevent burning.
- 13
Remove from the oven and let cool completely on a wire rack before serving.
Cook’s note: Taralli become crispier as they cool.
Per serving
Nutrition
- Calories
- 298.4kcal
- Protein
- 5.1g
- Carbs
- 38.7g
- Fat
- 12g
- Fibre
- 1.5g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled taralli in an airtight container at room temperature.