Antonio Mattei has been making classic biscotti in Prato, Tuscany since 1858. At home, the Pandolfini family who own the biscottificio also like to cook savory treats. Here six-year-old Giorgio Pandolfini demonstrates how to shape olive oil grissini & taralli (recipe below)!
• 2 1/2 cups (300 g) flour
• 2/3 cup (150 g) white wine
• 1/4 cup (50 g) extra virgin olive oil
• 1 1/2 teaspoons (8 g) salt
• 1 1/2 tablespoons fennel seeds (optional)
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Preheat oven to 350°F. In a large bowl, first whisk the flour, salt, and fennel seeds (if using) together.
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Add olive oil and stir with a wooden spoon until combined.
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Then add the wine and stir to combine. Place the dough on a flat surface and knead well until smooth, 5-10 minutes.
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Roll out the dough into thin ropes and form grissini and taralli like Giorgio! Place on baking tray or cookie sheet.
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Bake for approximately 15 minutes until golden. 🇮🇹
