Best Biscotti Di Pepe Taralli Italian Pepper Biscuits Recipes

Italian Pepper Biscuits image

Provided by Golden Sunflower

Categories < 4 Hours

Time 1h45m

Yield 60-80 biscuits

Number Of Ingredients 10

2 (1/4 ounce) packages instant yeast
2 cups warm water
1/2 teaspoon sugar
1 1/4 cups olive oil (a must)
1 1/2 tablespoons salt
1 tablespoon fennel seed, grind in coffe grinder
1 tablespoon black peppercorns, grind in coffee grinder
1 tablespoon anise
1 egg, beaten
8 cups flour

Steps:

Preheat oven at 400 degrees.
Prepare yeast.
Add olive oil, salt and egg - mix. Add spices and flour. Knead dough until smooth. Place in a clean bowl, cut a cross into dough, cover with plastic wrap and let sit for about 1/2 hour in a warm dry place.
Remove dough, follow the cut you made and cut in 1/4 "chunks". Cut each 1/4 piece in strips. Roll dough with fingers into strips around 8-10 inches. Fold in half to make ends meet and twist. You can leave the biscuits in this shape or connect ends to make a twisted circle. Whatever shape you like!
Bake on an ungreased cookie sheet. Place the first cookie sheet in the oven on the bottom rack. After 15 minutes remove cookie sheet from bottom rack and place on top rack. Then place the 2nd cookie sheet on bottom rack. After 15 minutes, remove cookie sheet from top rack and let cool. Then continue again w/cookie sheet on bottom rack and moving it to the top rack.
Each cookie sheet must stay in the oven a total of 30 minutes - 15 minutes bottom rack and15 minutes top rack.
Enjoy.

Noni's Taralli image

Provided by Dan Ambrosini

Time 5h5m

Yield 200

Number Of Ingredients 7

1 ½ cups warm water, or as needed
1 teaspoon active dry yeast
7 cups all-purpose flour (such as King Arthur®)
7 fluid ounces Chablis wine
7 ounces olive oil
1 ½ tablespoons fennel seeds, or more to taste
1 ½ tablespoons salt

Steps:

Dissolve yeast in warm water in a bowl.
Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
Bring a large pot of water to boil over high heat.
Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 25.8 calories, Carbohydrate 3.4 g, Fat 1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 52.6 mg