1 ¾ cups (290 g) unbleached all-purpose flour

1 ½ tsp fennel seeds, crushed

1 tsp baking powder

¼ tsp salt

3 eggs

6 tbsp (85 g) sugar

2 tbsp (30 ml) olive oil

In a bowl, combine the flour, fennel seeds, baking powder and salt.

In another bowl, whisk the eggs with the sugar and oil. With a spatula or wooden spoon, stir in the dry ingredients and combine until smooth. If the dough is very sticky, add a bit of flour. Lightly dust the surface of the dough with flour.

With the rack in the middle position, preheat the oven to 400°F (200°C). Place a wire rack over a baking sheet. Lightly oil the wire rack.

On a very lightly floured surface, roll out 1 tbsp of dough into a 6-inch (15 cm) long rope. Join the ends to form a ring and press together lightly, using a bit of water if needed. Set aside on a lightly floured surface and repeat with the remaining dough.

In a large saucepan of simmering water, cook one-third of the rings at a time for about 3 minutes or until they float to the surface and are slightly puffed, turning them halfway through cooking. Drain on a clean, dry cloth.

Place half of the rings on the prepared wire rack. Bake for about 25 minutes or until golden brown. Repeat with the remaining taralli. Let cool.

Air dry for 24 hours, and keep in an airtight container in a cool, dry place.

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