Makes 36 two and half inch cookies
This squaratella is a recipe from my mom’s town in Calabria and are a mix of a breadstick, cracker and pretzel but way better. These crunchy cookies are made with fennel seeds which gives the cookie a savory taste and are great with cold cuts or a chunk of cheese. However mom only made the sweet version I have on the website as she doesn't like fennel.
Ingredients
3 cups flour
1/2 tsp yeast
¼ tsp salt
2 tbsp sugar
1 tbsp fennel seeds
1 whisked egg
1/3 cup light olive oil
1 cup warm water
Eggshells of two eggs
Directions
Using a stand mixer with a dough hook, add flour, yeast, salt and sugar.
On level two blend the dry ingredients for a minute, using a spatula to scrap the edges and add fennel seeds
Whisk egg and olive oil together and pour into stand mixer
Using the spatula keep scraping the dry ingredients into the wet
Slowly pour the warm water into the bowl and using the spatula keep scraping the edges
Once the dough has come together and formed a ball around the hook, keep kneading on level two for ten minutes
Place oven rack in the middle and preheat to 375°F and line a large baking sheet with parchment paper
Place the dough on a clean surface and knead for a minute, cover with saran wrap and let sit for 15 minutes
Using a cutter take about a tablespoon size of dough and roll out to about 7 inches long and ¼ inch thick
Join the two ends about half inch in and press firmly to seal
Lay on parchment paper and continue with the rest of the dough
Cover with tea towel and let sit for 15 minutes
Put a large pot of water to boil and throw in the eggshells (important as makes cookies shinny)
Take tea towel off of baking sheet and lay on counter
Place 8 cookies into the boiling water at a time
Cook for about three minutes, the cookie will rise to the top and at about 2 minutes flip the cookie. You will notice they about double in size
Scoop each cookie out with a slotted scoop and place with the pressed ends up on the tea towel
Boil all the cookies
Place the boiled cookies on the baking sheet and bake for 20 minutes then lower the oven to 350°F and bake until golden brown all over. You many have to turn around baking sheet if cookies are baking more on one side than another.
Take out and let cool on cooling rack for 24 hours
Place in Ziploc bags and can be stored in fridge for two weeks or 6 months in freezer
