Friselle Little Pepper Nuggets Recipes

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.

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).