Taralli are the ultimate Italian baked snacks: they are crunchy AF with their typical subtle fennel flavor. And all of a sudden, you are addicted and can’t stop eating them one after the other.
And if you are into Italian baked snacks, check out my perfect gluten-free FOCACCIA too, soft and chewy as I like!
This recipe is AMAZING. I used to love eating tarali before I had to switch to gluten free. These taste EXACTLY like my old favorites. I didn’t boil them and they turned out great.
Thank you Janelle, I’m really happy you found back that taste!
These were the worst taralli ever. They were hard as a rock and a funny after taste I believe was the corn starch. I have a fantastic recipe for taralli I make with regular flour for my family, and they come crunchy but chewable, I tried using the same recipe with gluten free flour and they came out just as hard as the ones I made from your recipe. What causes them to be so hard, and what can I add or do to make them soft, but crunchy. Thank you.
Hi Fran, I’m sorry to hear this!
The time in the oven is crucial in this recipe, since they have to be crunchy but not hard as rocks, of course. What color were your taralli when fully baked? I suggest you to remove them from the oven as soon as they start to be golden on the edges.In some ovens this time can be around 20-25 minutes.
Another thing you could try is to replace corn starch with tapioca starch, that has less after taste. Let me know if you try and if it gets better 🙂
Is there baking soda in the dough mix or just in the water ? Thanks
No it’s just in the water where the taralli are boiled 😉
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