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Sweet and crunchy beer tarallini, perfect for a sweet break or to enjoy at any time of the day.
In a stand mixer or mixer, add the flour, sugar, fennel seeds, anise seeds, sunflower oil, and light beer. Knead until you obtain a homogeneous mixture.
Let the dough rest for half an hour.
Divide the dough into two parts and flavor one with fennel seeds and the other with anise seeds.
On a floured surface, form logs about 10 cm long and close them by joining the ends together.
Pass the tarallini through granulated sugar on both sides and place them on a baking sheet lined with paper.
Bake in a static oven at 180°C for about 20-25 minutes, until the tarallini are golden on the surface.
Let them cool well before enjoying them.
In an airtight container at room temperature
Beer tarallini store well for a few days if kept in an airtight container. They can be enjoyed on their own or with a cup of tea or coffee.
Italia, Lazio
| Energy (kcal) | 279.87 |
| Carbohydrates (g) | 60.7 |
| of which sugars (g) | 18.84 |
| Fat (g) | 1.19 |
| of which saturates (g) | 0.16 |
| Protein (g) | 7.61 |
| Fibre (g) | 3.46 |
| Salt (g) | 0.03 |
