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Taralli: Italian Snack Crackers [Vegan]

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Taralli are an Italian snack cracker similar in texture to crunchy breadstick and pretzels that can be sweet or savory. These taralli are on the savory end of the spectrum, flavored with dried tomato skins. The process for making them is very similar to bagels in that they are boiled, which gives the inside a unique texture, but unlike bagels, they are not soft. Typically, taralli are served with a glass of wine for dunking.

Taralli: Italian Snack Crackers [Vegan]


28 tarelli


  • 1 cup whole wheat flour
  • 0.3 ounces tomato skins (from 4.4 pounds fresh tomatoes)
  • Salt, to taste
  • 1 teaspoon oregano
  • Chili powder, to taste
  • 2 3/4 tablespoons extra virgin olive oil
  • 1.3 fluid ounces white wine


To Make the Dried Tomato Skins:

  1. Starting from the base of the tomato, make a cross-shaped incision. Place the tomatoes in a pot of boiling water for 1 minute. Remove from water, then peel the skins off. Dry the skins on a baking sheet for about 6-8 hours at the lowest temperature.

To Make the Taralli:

  1. Finely chop the dried tomato skins with an electric coffee grinder.
  2. In a bowl, combine the tomato skins with the whole wheat flour, a salt, oregano, and chili powder.
  3. Make a well in the center and pour in the wine and olive oil. Using a fork, whisk the batter to combine, then using your hands, knead well and work for 10 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes.
  4. Cut the dough into six pieces and work each piece into a long “snake” shape. Close each piece of dough folding and pressing the ends to make them adhere well.
  5. Boil a pot of water, salt it lightly and add the taralli a few at a time until they float to the surface. Let them dry on a towel until they are cold (or even the day after).
  6. On a baking sheet, bake the taralli at 355°F for about 25 minutes, until lightly golden brown and crispy. If they do not dry out completely, bake at 300°F for 20 minutes.


Save the leftover tomato skin powder for baking bread.





Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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