Ingredients:

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5 cups flour, preferably 00 (double zero), plus more for dusting

1 cup sugar, plus more for drenching tops

1 tsp Baking Powder

Pinch of salt

3/4 cup white wine

1/3 cup of olive oil

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Preparation:

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Place wine, sugar and oil in the bowl of a stand mixer using the dough hook.

Mix on medium-low speed for 2 minutes.

Meanwhile, mix flour, baking powder and salt in a separate bowl.

With speed set to low (speed 2) slowly add flour mixture, a little at a time.

When flour is incorporated, continue on low for 2 minutes.

Remove dough and place on clean working surface.

Pinching a little of the dough at a time, roll into an 8” thin log.

Dust surface with flour if needed.

There are two ways I shape these taralli.

One, I fold the log in half and twist onto itself.

Secure ends together.

Two, I form into a pretzel shape (use a picture of a pretzel for guide).

When finished, place the cookie face down into a shallow plate filled with sugar.

Lift and place onto a parchment lined cookie sheet.

Bake sweet taralli into a 375F oven for 20-25 minutes or until golden.

TIPS:

You can also use red wine if you wish but taralli will be darker in color.

You can ask your kids to help roll the taralli. Mine always enjoyed doing it