by Nadia, Updated Baked Goods Cookies Snacks
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White Wine Taralli are the perfect savory and crunchy Italian snack food. This is my mother’s easy no-boil taralli recipe, just shape and bake until crisp. One is never enough!
What are Taralli?
Taralli are an Italian snack food originally from southern Italy. They are often compared to crackers or pretzels. But not quite! These bread like rings are made with a simple dough, without yeast, and are satisfyingly crunchy.
Just like eating chips, you can’t stop after only one! They are the perfect take along snack and are what we pack on road trips to munch on. A large bag full is always provided by my mother, of course!
This white wine taralli recipe is plain and simple and delicious as is. However they can be transformed into different flavored taralli such as these ever popular fennel taralli, commonly found in the Puglia region. Scroll further below for more substitutions and variations!
And finally, you can shape your taralli as desired! Mine are oval (’cause they maximize space on the baking sheet) but they can be perfectly round or even mini bite sized.
Ingredient list:
- All-purpose flour
- Sugar
- Salt
- Baking powder
- White wine: my rule for using wine for cooking is, if it’s good enough to drink it’s fine for cooking with!
- Olive oil: or vegetable oil.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions:
Prepare the dough
- Combine all-purpose flour, salt, sugar and baking powder in a large mixing bowl.
- Make a well in the center and pour in white wine and oil.
- Use a fork to beat together the liquids and gradually begin incorporating the flour until you have a shaggy looking dough.
- Scrape the dough onto your counter and knead until smooth, about 5 minutes.
- Cover and let rest, at room temperature, for 30 minutes.
To shape taralli:
- Line 2 baking sheets with parchment paper or a silicone baking mat.
- Divide the dough into 4 pieces. Work with 1 piece at a time and keep the remaining dough covered.
- Use a rolling pin to roll the dough into a square approximately 15 cm wide (or 6 inches) and 1/2 cm thick.
- Use a ravioli wheel (shown); a pizza wheel or sharp knife to cut 12 strips of dough, each approximately 1 cm wide.
- Roll each strip of dough by applying gentle pressure with the palms of your hand to create a spherical shape.
- Join both ends together and pinch to seal.
- Place on the baking sheet and continue with the remaining dough.
Bake:
- Bake the white wine taralli in a 350 degrees F preheated oven for 30-40 minutes or until crisp and lightly browned underneath. Please note that baking time may vary according to your oven.
- Let cool before serving.
Recipe Notes
Substitutions and Variations:
–Olive oil may be substituted with vegetable oil.
-To make taralli with fennel, stir 2 tbsps. fennel seeds in the flour mixture (step #1).
-For black pepper taralli, stir coarsely ground black pepper in the flour mixture.
-For bite sized taralli, cut each strip of dough (step # 4) in half.
Storage
Taralli are dry therefore keep well for up to 2 weeks stored at room temperature in an airtight container.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
Check out more delicious Italian style snack ideas!
- Pitoni Messinese (Sicilian Fried Calzone)
- Lemon-Vanilla Snack Cake
- Hard Bread
- Sicilian Rosticceria Small Bites
- Panelle (Sicilian Chickpea Fritters)
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
White Wine Taralli Recipe
White Wine Taralli are the perfect savory and crunchy Italian snack food. This is my mother's easy no-boil white wine taralli recipe, just shape and bake until crisp. One is never enough!
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Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Resting time: 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Course: Snack
Cuisine: Italian
Keyword: taralli, white wine taralli, savory taralli, Italian recipes
Servings: 48 taralli
Calories: 55kcal
Author: Nadia Fazio
Ingredients
- 3 cups all-purpose flour
- 2 tbsps. granulated sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup white wine
- 1/2 cup olive oil or vegetable oil
US Customary – Metric
Instructions
Prepare the dough
In a large bowl, stir together the flour, sugar, baking powder and salt.
Make a well in the center of the flour and pour in the white wine and oil.
Use a fork to beat together the liquids and gradually begin incorporating the flour until you have a shaggy looking dough.
Scrape the dough onto your counter and knead until smooth, about 5 minutes. Cover and let rest, at room temperature, for 30 minutes.
To shape the taralli
Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats.
Divide the dough into 4 pieces. Work with 1 piece at a time and keep the remaining dough covered.
Use a rolling pin to flatten the dough into a square approximately 15 cm wide (or 6 inches) and 1/2 cm thick.
Use a ravioli wheel, a pizza wheel or sharp knife to cut 12 strips of dough, each approximately 1 cm wide.
Roll each strip of dough by applying gentle pressure with the palms of your hand to create a spherical shape.
Join both ends together and pinch to seal. Place on the baking sheet and continue with the remaining dough.
Bake the taralli
Bake for 30-40 minutes until lightly golden underneath and crisp.
Let cool before serving.
Notes
Substitutions and Variations
-Olive oil may be substituted with vegetable oil.
-For fennel taralli, stir 2 tbsps. fennel seeds in the flour mixture (step #1).
-For black pepper taralli, stir coarsely ground black pepper in the flour mixture.
-For bite sized taralli, cut each strip of dough (step #4) in half.
How long do taralli keep?
Taralli are dry therefore keep well for up to 2 weeks stored at room temperature in an airtight container.
Baking time may vary according to your oven. Look for taralli that are golden brown underneath and crisp.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Serving: 3g | Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Reader Interactions
Comments
AngelaHello, do you have to boil these before baking them??
Reply
- Nadia
Hi Angela, no these taralli do not require any boiling at all, that’s why I love this easy recipe! Hope you give them a try!
Reply
- Miska Knezevic
excellent! Du you happen to have recipe for bred or dough / I don,t know the name / that is made of flour, olive oil and wine? Thanks!Reply
- Nadia
Hello Miska, the white wine taralli recipe that you commented on is indeed made with flour, oil and wine. However they are not really considered to be bread, they are crisp. Hope you give the recipe a try!
Reply
- Miska Knezevic
THANK YOU FOR REPLY I made wine taralli and it was good! I,LL TRY YOURS AND LET YOU KNOW! Isaw Silvia Colloca made kind of bread usin 300 gr flour,wine and oli oil and made some sort of bread with sesame on the top! I cant find the recipe that,s why I asked you for helo! Thanks anyway!
Reply
- Lilla
Hi Nadia, could white wine be replaced by home made red wine?
Saluti da Mtl Nord.Reply
- Nadia
Hello Lilla, althouth I have not tried the recipe myself with red wine I have seen other recipes that use red wine and so I am quite confident it would work well. You live in the neighbourhood I grew up in, ciao!
Reply
- Hazel Miseferi
I’ve made other recipes with little success, but this fabulous recipe with out boiling and yeast is perfection! We’ve made twice and even rate it better than we we were given in Italy on our 2019 visit. Perfecto!Reply
- Nadia
Hello Hazel, totally agree, I love this recipe because it requires no boiling. So easy! Thank you for your comment!
Reply
- Claudia
I’ve tried a few recipes. Some with no levening agent and some with yeast. This is the first one I’ve tried with baking powder. The dough was moist and very easy to work with. All other recipes I’ve found the dough hard to work with and it would split whenever I tried to.roll them out. This will be my go to recipe. They came out great.Reply
- Nadia
Hi Claudia, I’m thrilled to hear that you enjoyed this recipe! It is quite easy made with baking powder and therefore no rising period is required. Thanks for sharing!
Reply
- Kaleigh Cronin
This recipe is FAB! Perfect texture and flavor. After separating the dough into four, I left 1/4 plain, added fennel seed to 1/4, black pepper to another, and garlic truffle seasoning to the final quadrant prior to rolling out and slicing and they were all absolutely delicious. Thank you for sharing!Reply
- Nadia
Excellent I’m so glad you enjoyed them and I love how you flavoured each dough quarter differently! I will do this next time as well!
Reply
- LiLiana
Hi great recipe!
Is it okay to omit the sugar?Reply
- Nadia
Hi Liliana, I have never tried it without the sugar to be honest with you. It is not a very large amount of sugar however I’m sure it contributes to balance the flavors of the taralli. If you do, however, try the recipe without the sugar please let me know how they turn out. Thanks!
Reply
- Gail
What white wine did you use? I made them with white Zinfandel and I love the texture but there’s not much flavor in mine.
Reply
- Nadia
Hello Gail, I’ll admit that I don’t use any specific type of wine. Usually whatever I have open in the fridge! As long as it’s good to drink it’s fine for the taralli. As for the flavor part, they are rather plain but you can add flavor by stirring in some fennel seeds if you like those. Or even add just a little extra salt. My mom tends to under salt her recipes so I guess I’m used to it. Hope this helps!
Reply
- Louise
Nadia We always boil first then bake.
Reply
- Nadia
Hi Louise, most recipes require boiling taralli before baking, you are definitely right. However these don’t need to be boiled and that’s why I like this recipe, one less step! Thanks for your feedback!
Reply
- Jocelyne
Can’t get enoughReply
- Nadia
Hi Jocelyne, I hear you. They’re as addictive as chips!
Reply
- Leslie in Oshawa
Can U use something else in place of the wine?
Reply
- Nadia
Hello Leslie, this particular taralli recipe is all about the wine and the particular texture associated with the wine. Therefore I can not imagine replacing it. There are however many different types of taralli that don’t include any wine but unfortunately at this time I don’t have that type of taralli recipe on my blog. Thanks for your question!
Reply
- Lilla
Very easy recipe and delicious/addictive
They didn’t last long ,as soon as they came out if the oven
Next time I will try with less sugar and add black pepper .Reply
- Nadia
Hi Lilla, so glad to hear you enjoyed them! You can most definitely adapt the recipe to make it your own as well. Enjoy!
Reply
- Sandra
Excellent tasting, Next time I will add anise. Easy to roll out. I sprayed them with water while in the oven for extra crunch.Reply
- Nadia
Hi Sandra, so glad to hear you enjoyed them. Yes, I agree that they would be delicious with anise as well and thanks for sharing your idea of spraying them for extra crunch. Sounds good!
Reply
- Teresa
Could I add fennel seeds to this recipe
Reply
- Nadia
Hi Teresa, you most definitely can! I’m sure they’ll be delicious. Thanks for your question!
Reply
- Luisa Frades
Thank you very much, since i have tasted this taralli (brought by my neice from italy to our country, the Philippines) i have been looking for recipes, i even tried, but this one is really perfect for me.Reply
- Nadia
Hello Luisa, I’m so glad to hear you enjoyed my mom’s recipe. Thank you for your comment!
Reply
- Giustina
Can I use Olive Oil in place of the vegetable oil?
Reply
- Nadia
Hi Giustina, you definitely can. You will, of course, taste it more in the taralli which is not necessarily a bad thing! Enjoy!
Reply
- Wendy A Johnson
Nadia, this is amazing! I have been looking for a good recipe since we returned from Southern Italy. The other recipes had me boiling them and they were hard and chewy and oh so not good! I have made these twice already. I do a different shape but they are EXACTLY the texture I am looking for. I have been experimenting with different flavors and love them all. Thank you for this recipe! You’re in my saved favorites. 🙂Reply
- Nadia
Hi Wendy, thank you for your feedback! Yes, I also like this recipe since you don’t have to boil them and the texture is wonderful. I’m so glad you enjoyed them!
Reply
- Lana
OH Nadia! I’ve been looking for this recipe!! They’re gorgeous! I’ve pinned this to make this weekend thank you!
Reply
- mangiabedda@gmail.com
I’m glad you found it Lana! Thanks so much for sharing!
Reply
