Biscotti Di Pepe Taralli Italian Pepper Biscuits
Infused with the bold, zesty flavor of cracked black pepper and the richness of olive oil, Biscotti di Pepe Taralli are classic Italian pepper biscuits that bring a delightful crunch to your table. These savory treats are made with simple pantry staples like all-purpose flour, dry white wine, and a touch of salt, resulting in a rustic, aromatic dough that’s hand-shaped into elegant rings. Perfectly golden and crisp, they’re baked to perfection in just 30 minutes, making them an ideal snack or accompaniment to an antipasto platter. Whether paired with a glass of wine or enjoyed on their own, these peppery Italian biscuits are a must-try for lovers of traditional Italian cuisine. Serve them as appetizers, party treats, or a satisfying nibble any time of day.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 teaspoons Cracked black pepper
- 1 teaspoon Salt
- 120 milliliters Olive oil
- 120 milliliters Dry white wine
- 2 tablespoons Water (if needed)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, cracked black pepper, and salt until evenly combined.
Create a well in the center of the dry ingredients and pour in the olive oil and white wine.
Mix the ingredients together with a wooden spoon or your hands until a dough starts to form. If the dough feels too dry, add 1-2 tablespoons of water, a little at a time, until the dough comes together into a smooth and pliable ball.
Transfer the dough to a lightly floured surface and knead for about 3-4 minutes until smooth and elastic.
Divide the dough into small walnut-sized pieces (about 10 grams each). Roll each piece into a rope about 5 inches (12 cm) long.
Form each rope into a ring by overlapping the ends slightly and pressing them together to seal.
Place the shaped rings onto the prepared baking sheet, leaving a bit of space between each one.
Bake in the preheated oven for 25-30 minutes, or until the taralli are golden brown and crisp. Rotate the baking sheet halfway through baking to ensure even cooking.
Remove the taralli from the oven and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 2.4 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
