This recipe belongs to the tradition of Puglia: prepare the taralli following each step and eat them during meals or as a delicious snack. To make taralli with fennel, first place the flour on a pastry board or kitchen mixer and combine with 1 tsp yeast, the fennel seeds, 1 tsp salt, and a pinch of black pepper.
A big batch of Soft Italian Anise Taralli with a crunchy outer layer and a soft bagel like interior that are totally addictable. 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.
This cookie is ALL THAT, with a crunchy, clean taste. Taralli can be savory (often flavored with fennel or anise seeds, red pepper flakes or black pepper, rosemary, oregano, Parmesan or some other cracker-like flavoring along with the white wine, flour and olive oil) and are served with drinks, an Aperol spritz, or wine.
Don't use too much flour-when rolling the Taralli try to use as little flour as possible. The dough should be tacky but not stick to your hands.