Taralli is a wonderful baked wheat flour rings that are a classic snack in Italy. These little round cracker-like Italian Black Pepper Cookies are a bit addicting so be warned. The tiny savory bites have a crispy outside and flaky inside that traditionally is dunked into wine when eating - now who can say no to that!?
Why this Italian Black Pepper Cookie Recipe is Amazing: This tried & true recipe has been passed down many generations in my husband's family - it's a traditional no pre-boil version that's so easy.
I enjoy these as a savory treat and like them as a snack or addition to a bread basket like breadsticks or on a charcuterie board with fruit, cheese, salumi, jams, baked artichoke hearts, & olives. They are great to serve with lasagna or sausage & peppers.
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What is Taralli?
Italian pepper cookies originated in the Puglia region which is where my family came from and the town of Bari. The traditional flavors of taralli Pugliese are black pepper and fennel or anise seeds.
Taralli can be referred to as cookies, crackers, biscuits, or biscotti de pepe. This taralli ricetta pugliese, is the best homemade recipe and so much better than store-bought Trader Joe's or Flora's packaged taralli.
Ingredients
To make homemade taralli with black pepper, you will need 4 ingredients plus water. This is made without white wine like other taralli recipes may include.
It was originally a very basic recipe believed to be originated as far back as 1400 in Italy so that is how I like to still make it. You can find out more about the HISTORY OF TARALLI if you are interested.
Here are the ingredients needed to make this recipe:
- All-Purpse Flour - the pantry staple is all that's needed.
- Baking Powder - for a tender airy bite.
- Olive Oil - good quality is key for best flavor & a flaky texture.
- Coarse Ground Black Pepper - you want a large ground pepper for robust flavor & best results. Do not use regular table black pepper.
- Salt - enhance the flavor.
- OPTIONAL: Sugar - just a touch to balance the spicy taste.
See the recipe card for quantities & substitutions/variations.
How to Make Italian Black Pepper Cookies
This is a very easy no-yeast Italian recipe so it takes no time to mix the dough, shape, and bake them off. In just a few minutes the dough will come together and then just shape & bake.
Here are the easy steps for making black pepper cookies.
- Make the Dough
- Knead & Shape the Taralli
- Bake
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Dough
To begin making the dough for taralli biscotti, mix all the dry ingredients in a large bowl. Add the sugar if you are using it, again the sugar is optional.
Next, create a well in the middle to add the wet ingredients. Slowly pour the water and oil into the well of the flour. To blend together completely, gradually incorporate into the flour using your hands. The dough will be dense and you will have a stiff dough that is soft. It should not be dry and crumbling nor too wet and oily.
2 - Knead & Shape the Taralli
Prepare a cutting board or work surface with a bit of flour (see the best flour for dusting work surfaces below) To the stiff dough, knead for about 3 minutes to develop the gluten. If you have never kneaded dough before, here is step-by-step instructions on kneading dough.
TOP TIP: I actually always use RICE FLOUR when I need dough - it has no gluten and is actually a better barrier to keep it from sticking. Regular wheat flour will stick to flour itself thanks to gluten but rice flour solves that problem and you use so little it does NOT change the recipe or texture)
NOW PREHEAT THE OVEN TO 400°. This will give it time to come to temperature while you shape the taralli.
Shaping each tarallo is very easy. Since it is a rustic Italian cracker-like snack they do not need to be perfectly round or exactly the same shape.
To roll and shape the homemade tarallo
- pull off small pieces of dough about 1 Tablespoon in size.
- roll into ropes about 5-6 inches long and very narrow. (see image 2 down for the difference in size between rolling it 5 or 6 inches in length)
- form a ring and then pinch the edges together.
Here is the difference between rolling the ropes of dough to either 5" or 6" in length. The 5" rope from 1 Tablespoon of dough will result in a smaller ring with a smaller hole.
If you want a bigger taralli with thinner sides and a bigger hole, roll it out to 6" in length before bringing the edges together into a circle. We personally like the bigger size with a bigger hole and more distinct circular cookie shape.
3 - Bake
Place them on a prepared baking sheet, nonstick, or with cooking spray. You can get a dozen on each baking sheet. Brush each with a bit of olive oil.
You can bake one at a time or both at once – just be sure to rotate the pans halfway through and keep them as close to the center of the oven as you can.
How Long to Bake Black Pepper Taralli? Bake taralli for 20 minutes in the middle of your oven. You will know they are done when the tops are light brown. The bottoms will be light to medium browned.
Do not over bake as they will dry out and be too brown and crumble as you eat them. Remove them carefully from the baking sheet and let them cool on a baking rack.
Serving Suggestions
Enjoy immediately as a snack, appetizer, or small bite. Serve with wine or other small bites like cheese, fruit, or salumi. Add them with the best crackers for charcuterie boards as another crispy savory option.
Great to serve on a cheese board, as antipasto, or in a breadbasket. But the best accompaniment to serve with Italian black pepper biscuits is your favorite glass of wine.
Storing & Freezing
To store fresh-baked taralli, place them in an air-tight container or Ziploc bag. They will remain fresh for about 3 days.
You can also freeze the dough or baked taralli for up to 2 months. Defrost in the refrigerator for 24 hours and then bake or enjoy within 2-3 days.
Taralli Pugliesi - Italian Black Pepper Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons coarse ground black pepper
- ½ cup water
- ½ cup olive oil
- additional olive oil for brushing on
- 2 Tablespoons granulated sugar OPTIONAL
Instructions
- Mix dry ingredients in a large bowl. Create a well in the middle to add the wet ingredients.
- Slowly pour the water and oil into the well of the flour. Blend together and gradually incorporate into the flour using your hands. The dough will be dense.
- Dust a working surface or cutting board with flour, To the stiff dough, knead for about 3 minutes to develop the gluten.
- Preheat oven to 400º.
- Pull off small pieces of dough about 1 Tablespoon in size. Next, roll into ropes about 6 inches long and very narrow. Form a ring and then pinch the edges together.
- Place them on a prepared baking sheet, nonstick or with cooking spray. Leave space between each tarallo, they do not expand very much but will a little bit.You can get a dozen on each baking sheet. You can bake one at a time or both at once – just be sure to rotate the pans halfway through and keep them as close to the center of the oven as you can.
- Brush with oil and bake 20 minutes in the middle of your oven. The bottoms will be lightly browned.
- Remove carefully from the baking sheet and let cool on a baking rack.
- Enjoy immediately as a snack, appetizer, or small bite. Serve with wine or other small bites like cheese, fruit, or salumi. Great to serve on a charcuterie board or in a breadbasket.
Notes
Nutrition
More Italian Snack Recipes
Here are similar recipes you may also enjoy:
Rose says
Taralli fantastici e proprio come faceva la nonna.
Nilha Pearce says
I discovered these little pastries in a tiny Italian deli in of all places, Boston. I immediately fell in love with the peppery flavor and crisp, flaky texture.
I was delighted to try this recipe. I followed the recipe as directed. They were peppery, crisp and flaky. However, they were pretty dry and screamed for something to add moisture. After trying several things, my guests and I decided that dipping them in herbed and salted olive oil and them adding a dollop of pepper onion relish was the perfect combination!
I think next time, I will try making them smaller.
Thanks for a delicious recipe. My guests had never had anything like it before. It was a nice change from the usual Italian appetizers.
Angela says
Thank you for the notes and comment on how they turned out. They are best when dipped --- I love them most when dipped in red or white wine - or the olive oil blend as you mentioned.
Angela says
So many memories with these cookies. My great aunts and uncles had these for every holiday and Sunday supper. I have not had them in years and just made them for my first time. They are just like I remember. I am so happy to have this to share with my kids now. So much like my childhood and thank you.
Angela says
Thank you so much for sharing that. I am so glad this recipe brings back such fond memories - there is no better compliment.
Sabrina says
Amazing!!! Just made them! And its amazing ! Bringing back so many memories being at my cousins house. I was looking for a recepie with no wine and this ome came to me!! Really not like the tarralli from the store or boiled its beyond good! The oil makes the taste and pepper is good! I wouldve thought fennel but black pepper is now my favorite thank you so much 🙂
Angela says
Yeah! I am so a black pepper and olive oil girl too. Glad you found this amazing (and I may say better than fennel!) This is an old recipe that brings back memories for me too. Enjoy these & to more memories!!!
NJ says
Hi. I've made taralli before, but they were with old-school recipes that called for wine as one of the ingredients and boiling before baking.I am interested to see how this version compares...