The sweet version of the famous Apulian taralli. A recipe for finger foods perfect to accompany a snack in the afternoon or to end a meal lightly.


  • Difficulty: Easy – Medium
  • Makes: 5 portions


  • White flour 440 g
  • Cricket flour 60 g
  • Sunflower seed oil 125 ml
  • White wine 125 ml
  • Sugar 200 g
  • Anise sami to taste
  • Baking yeast 16 g or one sachet
  • Salt a pinch

In a bowl, pour the white wine, the sunflower seed oil, the yeast sachet and about 180g of sugar.

Sift the two flours and mix them into the mixture.

When the dough becomes more consistent, continue kneading with your hands on the work surface until all the flour is used.

Prepare a plate with a little sugar and a baking tray with a sheet of baking paper, then shape the taralli: take a small piece of dough and stretch it on the table with your hands until it forms a stick which you will then turn over himself to create the tarallo.

Finally dip it in sugar and place it on the baking tray.

Let the taralli rest in the pan for 15 to 60 minutes, then cook them in two stages: first at 200°C for 5 minutes and then at 180°C for 10 minutes, always in a static oven.

Enjoy your meal!

Recipe created by

Entonote – 
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