Pepatelli Italian C... on blog

Pepatelli â€“ Italian Christmas Cantucci

These Authentic Italian Cantucci with black pepper are known as Pepatelli, they are a Christmas tradition in Italy. Mostly known as Biscotti or Cantucci this easy crunchy cookie is made with honey, nuts, orange zest and of course black pepper. So good, th

Biscotti is a general Italian word for cookies, but for many people around the world, it means oblong, crunchy cookies that are twice-baked. Every region of Italy has its own special biscotti and there are countless ways to make it.

Where did Pepatelli originate?

These biscotti are called Pepatelli because of the presence of pepper in the dough. They are a traditional Christmas sweet which originated in Abruzzo and Molise ( Regions in the north), although they can also be found in other locations in the south.

This is an easy recipe. It’s best to use a mixer to mix in the warm honey. The dough is easy to work with and strangely enough is not sticky. Shape it into a log and bake it twice – the first bake cooks the dough so you can slice it.

Then you bake the slices again so they dry out and turn crunchy. The texture makes them great for gifting because they keep for several weeks at room temperature.

Recipe Ingredients

· Flour – be sure to use all purpose flour with at least 11% protein, this will keep the cookies from spreading.

· Honey – depending on the type of honey you use, you may need a little bit more flour to bring the dough together. I use Acacia Honey.

· Nuts – be sure to toast the nuts first, it brings out their flavor.

· Black Pepper – it was recommended to use freshly ground pepper, but I didn’t.

· Orange zest – it is the perfect combination with the black pepper.

· Salt

How to toast nuts

Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.

How to make Papetelli

Heat the honey in a small pot until warmed but not hot.

In the mixing bowl whisk together the flour and salt, add the toasted nuts, pepper and orange zest. Whisk to combine. With the mixer on low, slowly add the warmed honey, until a compact, slightly tacky dough is formed. If the dough is too sticky add more flour 1 tablespoon at a time.

Move the dough to a floured flat surface and form into 2 logs, it helps to wet your hands to form the dough, that way you don’t over flour the dough. Cover the dough and let rest for 30 minutes at room temperature.