Fennel taralli from How to Eat a Peach: Menus, Stories and Places (page 41) by Diana Henry

  • fennel seeds
  • caster sugar
  • dried yeast
  • dry white wine
  • plain flour
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 4 hours to prepare. See recipe for variation.

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