1. In a large bowl, whisk both flours, salt, and fennel seeds. Add wine and oil and stir until no dry flour remains. Turn dough out onto counter and knead until smooth, 3 to 5 minutes, then cover loosely and let rest 1 hour.

2. Center a rack in oven and heat to 350 degrees. Bring a large saucepan of water to a boil and line a baking sheet with parchment. Meanwhile, knead dough a few times to bring it together. Pinch off 1 tablespoon of dough and roll into a 6"-long rope; overlap ends to form a loop and press firmly to adhere. Transfer to prepared baking sheet and repeat with remaining dough.

3. Set a wire rack over a kitchen towel. Working in batches of five, carefully add taralli to boiling water,stirring gently to prevent sticking. Boil until taralli float to surface, about 1 minute, then transfer to rackand repeat with remaining taralli.

4. Return boiled taralli to parchment-lined baking sheet (they can be quite close together but shouldn't touch), then transfer to oven and bake until golden brown, 60 to 70 minutes, rotating baking sheet halfway through. Let cool completely on baking sheet, then store in an airtight container at room temperature for up to 2 weeks.

Source: Hannaford fresh Magazine, December 2020