‘Biscott’ (Taralli)

These delicious bagel-like treats are filled with the flavour of fennel seeds and black pepper. They were, and still are, a family favourite. They remind us of when we were young and there was a special occasion at Grandma and Grandpa’s house. Inevitably these ‘biscotts’ would be on the table.
Submitted by: Effie Lewis
Favourite of: Everyone
Serving Size: 1
Number of servings :24
Total time: 2 hours (includes proving time)

Ingredients

  • 1 doz. eggs
  • 1 1/2 TBS salt
  • 1 cake yeast (7oz; or 20 gm or t 1/4 tsp dry yeast)
  • 1 TBS black pepper
  • 1/2 cup water
  • 1/4 cup fennel seeds (or caraway
  • 1 cup oil
  • 7 1/2 cups flour (2 1/2 lbs. 1100 gms))

Method

  1. Step 1 – Mix all ingredients except flour.
  2. Step 1 – Add flour, knead until a soft dough forms. Place in a bowl. Rub a bit of oil on the top and cover with a tea towel.
  3. Step 1 – Place in a warm spot and let it rise until it doubles in size.
  4. Step 1 – Divide dough into 24 pieces
  5. Step 1 – Roll each piece of dough between hands making a ‘rope’ about
  6. Step 1 – Shape into knots, twists, etc.
  7. Step 1 – Cover and let rise for 1 1/2 hours.
  8. Step 1 – Score top of shapes with sharp knife.
  9. Step 1 – Add to boiling water.
  10. Step 1 – Boil for 3 minutes.
  11. Step 1 – Place on cookie sheet and bake at 300F ( 150C) for about 1 hour.

Special Instructions