Tarralli recipes?

My pregnant wife has become addicted to the fennel tarralli made by Crumb that are sold at Graziano's. They are very very good, but rather pricey (small bag for $4.50), particularly given the pace at which they are eaten in our house. Looking at the ingredients, I thought, hmm these can't be that hard to make, right? Like most of my answers to baking questions, I was quite wrong.

We used the recipe from Lydia (Batali's friend) that is online, and the results were, eh. Everything looked right, but the texture was off. First, instead of being crispy throughout, they had a slightly chewy interior, like a bagel. By the second day, they just tasted like stale bagels. The thinner rolled versions were better, but after a day were too tough. They also lacked the buttery goodness of the versions we like. I'm guessing more oil is needed, but if anyone has any tips, or tried and true recipes, it would be appreciated. I would have baked them longer, but they were already quite brown on both sides and I was worried further cooking would result in burnt tarralli.

Maybe try baking at a lower temp so they cook more before the crust gets brown.

I think they sell those at Fresh Farms, but I can't remember the price.