Gram’s Taralli: The Italian Snack I Grew Up With

RECIPES

Gram’s Taralli

PREP TIME: 3 HOURS 30 MINUTES

COOKING TIME: 1 HOUR 45 MINUTES

MAKES: SIX DOZEN

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This weekend, I felt called to make my great-grandmother’s taralli.

Working from home, on my third cup of tea, I found myself craving something simple — something that tasted like childhood. Growing up, there was always a bowl of these waiting on the kitchen table at Gram’s house… or Mimi’s. We didn’t call them taralli — in our family, they were “tah-dolls.” They were the first thing we reached for as soon as we walked through the door, the quiet snack during afternoon tea, the crunchy companion to wine while everyone lingered and talked.

Taralli weren’t just a snack — they were part of the rhythm of being together.

This recipe carries deep Southern Italian roots and, like many family recipes, it isn’t written in precise measurements. It’s “a little salt” and “two six-inch glasses of water.” It’s a five-pound bag of flour poured straight into the pot. It’s instinct. It’s memory. It’s the imprint of generations of women who made it again and again — not from a cookbook, but from feel.

As I mixed and rolled the dough, I tried to channel my grandmother’s energy — trusting feel over formula and hoping I got it right. I hope when you make these, they bring a little nostalgia into your kitchen too.

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Ingredients:

5 lbs all-purpose flour

2 tsp salt

2 tsp ground black pepper

15 g anise seed

2 ¼ tsp instant yeast

2 ½ cups Mazola corn oil, divided

8 large eggs, divided

28 oz plus 1 tbsp lukewarm tap water, divided

Directions:

1.In a large, deep pot, add the flour, salt, pepper, anise, and yeast. Mix together until evenly combined.

2.Make a well in the center of the flour mixture. Add 2 cups oil, 7 eggs, and 28 oz water directly into the well.

3.Using your hands, begin incorporating the wet ingredients into the flour. Continue mixing for about 7 minutes, until the dough comes together and is no longer sticky. It should feel medium-firm and smooth, and should not stick to your hands.

4.Remove the dough from the pot. Coat the bottom and sides of the pot with 2 tbsp of oil. Return the dough to the pot and knead until the oil is fully absorbed.

5.Cover the pot with plastic wrap and then a dish towel. Place in a draft-free area and allow the dough to rise for about 3 hours, or until doubled in size.

6.Preheat oven to 350 degrees.

7.Grease a baking sheet with 1 tbsp of oil.

8.Take a small fistful of dough and roll it into a rope about ¼ in thick and 10 in long. Form the rope into a circle and pinch the ends firmly together to seal. Place on the prepared baking sheet, spaced evenly. You should be able to fit 12 taralli on a standard-size baking sheet.

9.In a small bowl, beat 1 egg with 1 tbsp of water. Brush the tops of the taralli with the egg wash.

9.Bake for about 35-40 minutes, or until golden brown.

NOTES:

Keep the ropes thin. Don’t roll the dough too thick — about ¼ in is ideal. If they’re too thick, they won’t get that signature crisp texture and will taste too dry.

Don’t skip the anise. Even if you’re unsure about it, trust the recipe. The anise doesn’t overpower — it gives the taralli their flavor.

Watch the browning closely during baking. They should be a deep golden brown, not too pale and not too dark. If they’re getting too dark, remove them promptly. Every oven runs a little differently.

Rotate your pans while baking if making two sheets at once. Switch their positions halfway through baking to ensure even browning.

They keep beautifully stored in airtight bags or containers and will stay fresh for weeks. You can also freeze them to enjoy later — just thaw at room temperature when you’re ready for a taste of home.

Leave a bowl on the table waiting for company and serve with coffee, tea, or a glass of wine. That’s how they’re meant to be shared.

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