Friselle Italian Pepper Biscuits Recipes

BISCOTTI DI PEPE - TARALLI - ITALIAN PEPPER BISCUITS

Biscotti Di Pepe - Taralli - Italian Pepper Biscuits image

Make and share this Biscotti Di Pepe - Taralli - Italian Pepper Biscuits recipe from Food.com.

Provided by DeSouter

Categories Breads

Time 55m

Yield 2 dozen

Number Of Ingredients 6

Ingredients

1 (1/4 ounce) package dry yeast
1/2 cup warm water (110 degrees)
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons black pepper (or more)
1/2 cup olive oil

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)

Friselle (Little Pepper Nuggets) image

From Claire's Italian Feast by Claire Criscuolo (Plume; October, 1998) Makes About 50 Friselle are savory biscotti that are the perfect accompaniment to a glass of wine. They are ideal for a cocktail party, and in our family we munch on them during the afternoon for a snack. Friselle can be an elegant and luscious treat when served with strawberries drizzled lightly with a fine balsamic vinegar. The peppery flavor of the friselle complements the sweetness of the strawberries and makes a perfect foil for the sweet yet acidic flavor of the vinegar. Friselle will keep for weeks (if you can resist polishing them off in it couple of days) in a tightly covered tin. And they make a terrific gift when presented in an attractive jar or tin and accompanied by a good bottle of red wine.

Provided by Phil Franco

Categories Breads

Time 1h45m

Yield 50 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups unbleached all-purpose flour
1 tablespoon black pepper, preferably freshly ground
1 teaspoon salt
1 tablespoon baking powder
3/4 cup olive oil
1 cup cold water

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.

Nutrition Facts : Calories 61, Fat 3.3, SaturatedFat 0.5, Sodium 68.7, Carbohydrate 6.8, Fiber 0.3, Protein 0.9

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