This is an old Italian recipe for the traditional hard, ring-shaped crackers. Yes, it makes a lot but you can give them away as gifts (or make half the recipe but use the same amount of yeast and eggs). They are excellent with wine and cheese, and make good teething biscuits if you leave out the fennel seeds. Ciao!
was unable to find affordable fennel seeds, replaced with caraway seeds. wonderful aroma and taste. will never buy bagels again. my daughter takes one to school for lunch every day. - 06 Apr 2000 (Review from Allrecipes US | Canada)
very good. Brush the top with a little egg wash for a nice glazed look. - 22 May 2000 (Review from Allrecipes US | Canada)
These didn't taste like the ones I had in Calabria many years ago, nor did they taste like the ones my mom used to make. The dough tasted more like sweet buns rather than a tarallo. Luckily, I made only a 1/4 of the recipe keeping the egg and yeast the same. When I told my mom how I was making them, she said in calabrese that this is the authentic and original way of making taralli "a l'antica". The exception is that the margarine was substituted with pig fat back in the day when my mom was growing up. But I must say that the technique still works like a charm! I really had fun making these. I just wish that they tasted a bit more like I remember. It's too bad my mom's recipe got lost of over the years. They were so good. My search still continues but these are worth trying at least once to get the feeling of authenticity. I just love the method. Thanks for sharing, IDAJ! - 05 Apr 2011 (Review from Allrecipes US | Canada)