Taralli

3 cups of flour
1 tsp of baking powder
1 tbsp of fennel seeds or chili or pepper
½ cup of extra-virgin olive oil, warm
¾ cup dry white wine, warm

Taralli are a sort of biscuits, not sweetened, typical from Puglia. The flavour changes from city to city. In Bari they use to eat them plain, in Taranto with fennel seeds, in Lecce with pepper or chili.

Mix flour, baking powder and the flavour you prefer. Add little by little warm oil and wine and knead at least 10 minutes to obtain a soft but compact dough. Cover with a bowl and let rest 30 minutes.
Take then a piece of dough and make a string thick like a pen. From every string cut pieces long 5 cm. and close everyone like a ring, squeezing well the ends.
Preheat the oven at 200° C and bring to boil a large pot full of salted water. When the water is boiling, throw in the Taralli and let them cook few minutes, till they emerge.
Remove them from the water with a skimmer, and let them dry on a clean towel. In the mean time grease an oven dish, display on it the Taralli and cook them in the oven for about 15-20 minutes