Italian taralli are one of those quietly addictive little things - small rings of dough, baked until golden, with a gentle breadstick-snap when you bite them.
60 minutes and over
Up the ante
Makes about 40
There’s a quiet satisfaction in seeing a tray of them lined up, knowing something so humble is going to be so good to eat. An unmistakable baked wheatiness will make you reach for another without thinking. They’re not flashy, but that’s just their charm.
