In a stand mixer or dough mixer, add the flour, sugar, fennel seeds, anise seeds, seed 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 small loaves about 10 cm long and close them by joining the ends together.
Roll the tarallini in granulated sugar on both sides and place them on a baking sheet lined with parchment 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.
In an airtight container at room temperature
Beer tarallini keep well for a few days if stored in an airtight container. They can be enjoyed on their own or accompanied by a cup of tea or coffee.
Italy, Lazio
| Energy (kcal) | 280.4 |
| Carbohydrates (g) | 60.61 |
| of which Sugars (g) | 18.88 |
| Fat (g) | 1.07 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 7.49 |
| Fiber (g) | 3.15 |
| Sale (g) | 0.03 |
