1

Mix together the flour, salt, baking powder, and spices. Add the olive oil and white wine, mix until you get a smooth dough, then cover and let rest for a short while.

2

Form rolls about 8 mm in diameter and cut them to about 7-8 cm in length. Wrap around your finger to form Taralli. Place on a parchment-lined baking sheet and let dry for about 5-10 minutes.

3

Bring water to a boil in a wide pot. Add the Taralli in stages, letting them rise to the surface, then scooping them out with a slotted spoon. Let the excess water drip off, then place on a clean dish towel. Repeat with the remaining Taralli.

4

Place the Taralli on a parchment-lined baking sheet. Bake for about 30-35 minutes in an oven preheated to 180°C. Turn off the oven, prop open the oven door slightly, and let the Taralli dry fully.

Source:

IG Dinkel, Judith Gmür-Stalder