Biscott (Tarali)

Description: These twisted boiled and baked ‘biscott’ are chewy and can be flavoured with black pepper, fennel, or both. We all have such fond memories of these.
Recipe of: Grandma Mary DelVecchio Gurto
Total time: 2 hours
Number of servings :24
Serving size: 1

Ingredients

  • 1 tsp dry yeast
  • 1/4 Cup lukewarm water ( not hot)
  • 6 eggs
  • 1/2 Cup vegetable oil
  • 2 tsp ground black pepper
  • 2 Tbsp fennel seeds
  • 2 1/2 Cups Flour
  • 1 tsp salt

Method

  1. Preheat oven to 300°F (150°C)
  2. Combine Yeast with Warm Water. Let it sit until it gets foamy. (about 5 minutes)
  3. Meanwhile, combine eggs oil, fennel seeds and black pepper.
  4. Add the yeast to the egg mixture.
  5. Add the salt to the flour and mix.
  6. Add the flour to the egg mixture. Combine until a soft dough forms. Knead the dough.
  7. Place the dough into a bowl, put a bit of oil over the dough. Cover it and let it rise.
  8. When the dough has doubled in size, take a knife and cut off a bit of the dough. Form it into a thick rope and twist it. Place it on a baking paper . Repeat with remaining dough, making 24 Biscott in all. Cover. and let them rise again until doubled in size.
  9. Using scissors or a sharp knife, cut 3 or 4 small slits in the top of each Biscott.
  10. Bring some water to a boil. Place 3 or 4 Biscotti into the water and boil for 3 minutes.
  11. Place the Biscotti on a baking sheet lined with baking paper and bake at 300°F (150°C) for 1 hour.