Comments on: Fennel and Pepper Taralli

By: Susan

Susan — Mon, 19 Apr 2010 15:22:42 +0000

Judy, one ounce is equal to 28.4 grams. I hope that helps!

By: Judy

Judy — Mon, 19 Apr 2010 15:07:03 +0000

I would love to see the recipe in ounces, as that is how my American scale is calibrated.

By: Rowena

Rowena — Sun, 15 Mar 2009 19:48:44 +0000

Hi Susan,
I don’t know how I found my way here in the first place, but when I saw this post it made be a bit embarrassed for the fact that I’ve never tried making them myself, so I tried the recipe, and these are EXACTLY how they taste in Italy…only better! I couldn’t believe how easy they were to make and to make a long story short, you’ve inspired me to create a recipe for tarallucci (the smaller round ones) that my husband fondly remembers from his youth. Thanks for a great post!

By: Jude

Jude — Sun, 15 Feb 2009 03:51:00 +0000

I’m liking the flavors and shape makes it seem extra fun to eat.

By: Elle

Elle — Fri, 13 Feb 2009 06:52:04 +0000

Looks like a good recipe to make…especially with freshly cracked pepper added.

By: Y

Thu, 12 Feb 2009 05:29:50 +0000

I’ve made these as well, using the same recipe. Absolutely loved the end result. The whole batch didn’t last long in our house!

By: pepsakoy

pepsakoy — Thu, 12 Feb 2009 03:08:08 +0000

Interesting recipe ! I never heard about this bread before, let alone eating it..and now I’m so tempted to give it a try !! Thanks for the recipe..

By: Monique

Monique — Thu, 12 Feb 2009 02:58:32 +0000

I buy these all the time..Time to try making them.Beautiful! Thanks for the recipe~

By: Alan

Alan — Wed, 11 Feb 2009 22:54:07 +0000

We are going to try these, but we will probably substitute something for the fennel. I’d like it, but no one else would, so what’s the point.

Enjoying your blog. I’m only a sometimes baker. Mostly I farm, raise goats, milk, make cheese, and home school kids. But… If I had more time I’d bake.

By: Laura

Laura — Wed, 11 Feb 2009 22:15:04 +0000

You find such interesting breads to try! I don’t know how I’d feel about the fennel in these, but I’d like to try them nonetheless.

Oh, also meant to answer your one question on my blog–no I don’t cross country ski and yes I’d rather stay inside making bread any day.