Taralli are classically formed into rings or ovals about 10 to 12.5 cm (4 to 5 inches) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3 inches), are sold commercially. Similar to bagels, they are briefly boiled before being baked, which gives them a very interesting texture. Baked taralli can be kept in an airtight container for several months.
A variation can be made by deep-frying a sweet version of the rings and serving them with a sweet dessert wine. Fried taralli do not keep well and should be eaten quickly.