I can taste them already! OMG I love these!
Italian Pepper Biscuits
1 cup olive oil, extra virgin
1 cup water
1 teaspoon salt
1 heaping teaspoon black pepper
2 teaspoons fennel seed
1 tablespoon baking powder
3 cups all-purpose flour
1 egg, lightly beaten for egg wash
Preheat oven to 375 degrees F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
In a large bowl, hand mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour. Mix until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.
Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place 15 biscuits per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely. Store in an air tight container.
TARALLI - these are the boiled ones
Dry Ingredients
3 cups all-purpose flour, unbleached
2 cups semolina flour
2 teaspoons dry yeast
1 teaspoon salt
2 tablespoons fennel seeds, lightly crushed, or 1 tablespoon crushed black peppercorns, or 1 teaspoon crushed red pepper flakes
WET INGREDIENTS
1 cup dry white wine, warmed
1/2 cup extra virgin olive oil, warmed
DOUGH
Sprinkle the yeast over the warm wine and let it stand for several minutes, then stir it into the wine and mix well. In a large bowl put all the remaining ingredients and your chosen seasoning. Mix and knead well until the dough is smooth and elastic. Return to a clean bowl and cover the dough with plastic wrap or a dampened towel and let it rise for 30 minutes or longer in a warm place.
ASSEMBLY
Divide the dough into pieces. Roll them into 1/2” cylinders. Cut them into 6” lengths. Bring the two ends together and join them to make a round doughnut - like shape. Press your thumb on the ends to seal them.
BOILING
Bring a pot of salted water to a boil and drop the taralli in a few at a time. When the taralli rise to the surface, remove them and put them on a clean towel to dry.
BAKE
Arrange the boiled taralli on a cookie sheet and bake in the oven for 20-25 minutes, until they are golden brown.
Note: When crushing the black pepper, do not use a grinder. The finely ground powder from the pepper will make the taralli taste hot. Use only hand crushed pieces.
I enjoy them both - so I posted both recipes.
