Make Sweet Taralli for a warm afternoon pick-me-up. They pair well with tea and stay crisp for days, giving you a simple treat for busy moments.
Sweet Taralli are traditional cookies from the South of Italy, especially Apulia. They can be sweet like the ones here or savoury taralli, and their texture is similar to pretzels. The sweet version is not very sweet at all, so do not expect chocolate chip cookie levels of sweetness. I actually prefer them this way.
The dough is made with white wine and oil, which gives the cookies their crisp finish. They can be eaten for breakfast with tea, milk, or coffee, and they also work well after lunch, dunked in wine.
I must confess I had not heard of Sweet Taralli until my parents mentioned them. My cousin’s fiancée made a batch for Easter, and my parents liked them so much they asked her for the recipe. Thank you, Emanuela! They are delicious.
My eldest daughter enjoyed them straight away, so one of our school holiday projects will be to make them again together. Enjoy!
Why We Love Homemade Taralli
- Simple shape makes them stand out among richer or more decorated biscuits.
- Great option when you want something homemade without much planning.
- Reliable treat for days when you want something crisp without too much sweetness.
Key Ingredients for Sweet Taralli
Plain Flour
A standard all-purpose flour works best because it handles the shaping well and keeps the taralli crisp once baked. The texture stays light and firm without becoming hard.
White Wine
Adds moisture with a hint of acidity, helping the taralli bake dry and crisp. Choose a dry, neutral white wine so the flavour stays clean and supports the sugar coating instead of competing with it.
Granulated Sugar
Sweetens the dough and creates a thin, crunchy surface when the coating caramelises in the oven. It adds a gentle crackle without making the biscuits too sweet.
Find the complete list with measurements in the recipe card below.
How to Make Sweet Taralli
Step 1: Put all the ingredients into the bowl of an electric mixer fitted with a hook attachment and knead well.
Step 2: Shape the dough into a ball, wrap it in cling wrap, and place it in the fridge to rest for 15 minutes.
Step 3: Divide the dough into small pieces and roll them into ropes about 1 cm – ½ inch thick. Cut the ropes into segments approximately 15 cm – 6 inches long, then join the ends to form a drop-like shape and press lightly with your finger.
Step 4: Coat the taralli with granulated sugar and arrange them on a baking tray lined with baking paper.
Step 5: Bake in a preheated oven at 180°C – 355°F for 15–20 minutes.
Step 6: Let them cool down completely before serving.
Frequently Asked Questions
Any dry white wine works, such as Pinot Grigio or Sauvignon Blanc. Avoid sweet or heavily oaked wines, as they alter the flavour.
Yes, though it changes the flavour. Sunflower oil keeps the dough mild, while olive oil adds a stronger taste. Use a light olive oil if you prefer a gentler finish.
They go well with tea, coffee, or milk at breakfast, and they also pair well with dry white wine after meals. Their crisp texture holds up nicely when dipped.
Extra Help from the Kitchen
Avoid Over-Kneading – Stop as soon as the dough comes together. Working it for too long develops too much gluten and gives the taralli a firmer, less pleasant bite.
Cover Dough Pieces While Working – Keep any unrolled portions under a clean towel so the surface stays soft. Dry dough cracks when shaped into ropes.
Press the Sugar Gently – After coating in sugar, give each tarallo a light press so the sugar sticks evenly. This helps them brown more uniformly in the oven.
Space Them Evenly on the Tray – Leaving a little room around each tarallo allows the heat to circulate properly. Crowding leads to uneven colour and softer edges.
Variations and Twists
Anise-Flavoured Taralli – Add a small pinch of anise seeds or finely crushed fennel seeds to the dough before kneading. The mild liquorice-like aroma pairs well with wine or coffee.
Sugar-Crystal Holiday Taralli – After shaping and before baking, roll each tarallo in coarse sugar crystals instead of plain granulated sugar. The crystals add a light crunch and a festive look.
Chocolate-Coated Taralli – Once completely cool, dip one end of each tarallo in melted dark or milk chocolate and let them set on baking paper. The coating adds gentle richness while keeping the crisp texture.
Mixed Spice Taralli – Stir a small pinch of cinnamon or a dash of nutmeg into the flour before adding the liquids. The gentle spice brings a soft warmth to each biscuit.
Chocolate-Flecked Taralli – Replace 10–15 g – 1–2 tbsp of the flour with unsweetened cocoa powder and mix it into the dough for a soft cocoa flavour baked directly into the biscuit.
Storage and Shelf Life
Store Sweet Taralli in an airtight container at room temperature for up to one week, keeping them away from humidity so the surface stays crisp. Freeze them in a sealed container for up to 2 months.
Thaw at room temperature until they return to their original texture. Reheat in a warm oven at 180°C – 350°F for a few minutes if you prefer them slightly warmed.
Other Homemade Cookies You May Enjoy
Sweet Taralli Recipe
Make Sweet Taralli for a warm afternoon pick-me-up. They pair well with tea and stay crisp for days, giving you a simple treat for busy moments.
Ingredients
- 450 g – 3½ cups plain flour
- 125 ml – ½ cup white wine
- 125 ml – ½ cup sunflower oil
- 100 g – ½ cup granulated sugar – plus extra for coating
- 1½ tsp baking powder
Instructions
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Put all the ingredients into the bowl of an electric mixer fitted with a hook attachment and knead well.
-
Shape the dough into a ball, wrap it in cling wrap, and place it in the fridge to rest for 15 minutes.
-
Divide the dough into small pieces and roll them into ropes about 1 cm – ½ inch thick. Cut the ropes into segments approximately 15 cm – 6 inches long, then join the ends to form a drop-like shape and press lightly with your finger.
-
Coat the taralli with granulated sugar and arrange them on a baking tray lined with baking paper.
-
Bake in a preheated oven at 180°C – 355°F for 15–20 minutes.
-
Let them cool down completely before serving.
Hi Manu! I love this recipe. It is a winner with my family. I baked a batch a few weeks ago for my daughter’s birthday party. I followed the recipe precisely and did find the dough difficult to manage (it would split like other people have mentioned)… however I persevered and made them anyway. The ‘splitting’ reminded me of how the savoury taralli look anyway so I just went with it. Once baked, cooled and coated with the lemon icing… they were a hit. They were the first dessert to go at the party and I will definitely be adding this biscuit recipe to my collection. 🙂
I agree with Linda, there’s too much flour in this recipe 🙁
Hello Sabrina. Have you tried the recipe? 450 grams is 1 lb… which should be slightly less than 3.5 cups (about 3.4). I always weigh my ingredients and I have made this recipe many times without issues. If you have a weighing scale, try and weigh 1 lb. of flour and use it for the recipe. 🙂
Hi Manu, yes I tried to make this yesterday but I had to throw out the dough. There was too much flour so when I would roll it, it would split. I will try it again and add the flour gradually and stop when I see there’s enough 🙂 thanks for your response!
450 grams of flour is not 3 1/2 cups but 21/4 cups. I tried the recipe and it did not work out because of to much flour.
Will try again later.
Linda J.
Hi Linda. I am not sure about that… 1 cup of plain flour is 125 grams. So 450 grams should be approximately 3 1/2 cups.
I am a bit confused. Every taralli recipe that is sweet generally calls for lots of eggs. Are there eggs in the recipe or am I cofused
Hi Gale. Some recipes of sweet taralli do indeed use eggs, but this one doesn’t. This recipe comes from Apulia, where taralli are from. As you know, savory taralli are made without eggs, so this sweet version is much closer to the originals in texture. I personally love it! Give it a go and let me know! 🙂
Does it have to be Sunflower oil? Could I use Canola oil instead? Also, is it dry wine or does it matter? Thank you for the recipe it looks so good, I will make sure I make them.
You can use any vegetable oil (no olive oil) and yes, the white wine has to be a dry one. 🙂 Let me know how you like them!