Okay, I'm amending my comments about the taralli. After reading several other SSB blogs, I have decided that my Taralli came out as they were supposed to, or at least close. I thought they would be dry and crunchy like a pretzel. But Palma gave me a description that best fits them-more like the flaky-crunchy edge of a pie crust. I knew that the flavor was addictive to me, and that mine are all gone and it was me that ate almost all of them. But I kept telling myself they weren't good since they weren't what I expected. I will try this recipe again, and will order 00 flour to make these with. I think that probably does make a difference in this recipe.