These are pepper and honey biscuits, small and delicious, also perfect as a gift idea because they can be kept for a long time
Pepatelli are the typical biscuits of Christmas in Abruzzo and are generally served and given with other traditional sweets such as i Bocconotti and i soccer games. Among all the traditional recipes of these holidays, however, are certainly the desserts easier to prepare.
Pepper Christmas cookies
They are called pepatelli because they have among the ingredients black pepper.
The quantity goes a little to taste, so you decide whether to put more or less than a teaspoon, but know that the scent and taste of ground pepper must be felt a little.
The "tritella", a particular flour
Another feature of these biscuits is the flour that is used to prepare them.
Is called tritella, or tritello flour, and it is a not very refined flour.
The tritello is what remains after the last grind of the meal and is particularly rich in nutrients.
Since this ingredient is not easy to find at all, we offer you an alternative equally valid, that is the wholemeal flour.
How to make pepatelli: the recipe
The ingredients of the pepatelli are few and easy to remember because they are 500 g of almonds with skin, 500 g of wholemeal flour (or 400 g of wholemeal and 100 g of 00), 500 g of wildflower or acacia honey.
To this basic compound are then added the perfumes and then the pepper, one or two teaspoons, and the grated rind of two untreated oranges.
First, it is important to heat the honey with the pepper and then pour it still hot in the flour, or in the flour mix.
Then add the zest of the oranges and almonds and not toasted.
Form about 6 crushed loaves and bake at 180 degrees for about 25 minutes.
Once taken out of the oven and still hot, cut them into fairly thin slices.
Arrange them on the baking sheet and let them cook for another two minutes if you want them crunchy, or leave them to dry in the off oven for a while.
How they are preserved
Since these are biscuits without butter, oil and eggs, the shelf life is particularly long.
You can put them in one tin box coated with parchment paper and remain crunchy and tasty up to 20 days, therefore for all the Christmas holidays.
Browse the tutorial to find out more tips on preparing pepatelli