Taralli

In a bowl, mix the all-purpose flour, salt, and fennel seeds.

Add the extra virgin olive oil and dry white wine.

Knead until you get a smooth and homogeneous dough.

Cover the dough and let it rest for 30 minutes.

Divide the dough into small portions, shape into ropes, and close them into rings.

Bring a pot of water to a boil and immerse a few taralli at a time; when they float to the surface, drain them.

Place the taralli on a baking sheet lined with parchment paper.

Bake in a preheated oven at 392°F (200°C) for about 25 minutes, until golden and crispy.

Let cool before serving.