Friselle Italian Pepper Biscuits Recipes

FRISELLE (ITALIAN PEPPER BISCUITS)

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients.
• Whisk together oil and water, add to dry ingredients. (Tip: Measure 1 cup of oil in a liquid measuring cup, then add cold water until it reaches the 2 cup line. You can whisk them together in the measuring cup itself).
• Use a spatula to gently fold the liquid into the dry ingredients. (When everything is properly mixed, you should have fluffy dough that is still moist but does not stick to your hands.)
• Roll a handful of the dough into an inch-thick log (don't overwork the dough, be gentle!). Cut into half-inch slices. Repeat.
• Line-up biscuits on a greased baking sheet (I use olive oil to grease the baking sheet. They can be lined up very close together as they do not expand much).
• Bake for about an hour, rotating trays after 30 minutes. (When ready, the biscuits will be hard but still light in color - though they may be toasty brown on the tray-side).

BISCOTTI DI PEPE - TARALLI - ITALIAN PEPPER BISCUITS

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Brush with oil and bake 12 to 15 minutes or until lightly browned.

FRISELLE (LITTLE PEPPER NUGGETS)

Steps:

• Measure the flour, pepper, salt, and baking powder into a bowl. Stir well to combine. In a separate bowl, whisk the oil and water well to blend.
• Pour the liquid over the dry ingredients all at once. Stir well to combine. The dough will be thick. Turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth. Roll the dough into a 14-inch-long cigar-shaped roll.
• Preheat the oven to 350 degrees. Spray 2 or 3 cookie sheets with nonstick cooking spray. Cut the dough into 2-inch-thick slices. Roll each slice into a 3-inch long pencil-shaped roll. Cut the rolls into 1-inch nuggets. Arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.
• Bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. Let cool to room temperature before storing.

FRIZZELES (FRISELLE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. Place biscuits about 1 1/2 inches apart on baking sheets.
• Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. Let cool on pieces of waxed paper. Place biscuits into a sealed container and refrigerate overnight for best flavor.