Thursday, January 3, 2013

Pepper Biscuits/Biscotti DiPepe

1 cup extra virgin olive oil
1 cup water
11/2 teaspoon salt
1 1/2 teaspoon black pepper
2 teaspoons fennel seed (optional)
1 tablespoon baking powder
3 cups of flour

1 egg, lightly beaten

Preheat oven 375 degrees , and move racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.

In a large bowl, hand mix the olive oil, water, salt, black pepper, and fennel seed.

Add baking powder and flour and mix until mixture is well blended and a dough begins to form.

Work the dough with your hands until the mix texture is oily and also smooth. Make sure the   dough is not too sticky.  mix in 1 tablespoon of all flour at a time, until smooth and able to work with.

Once able to work dough, pinch off about a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is about 8 inches long.
Form a U shape, then crisscross the pieces until you get a braid.

Place about 10- 12 biscuits per baking sheet then brush the tops of biscuits with lightly beaten egg.

Bake for 30-40 minutes. Biscuits should be golden and crisp. Place on a cookie rack to cool.
Stored in an air-tight tin container to maintain crispness, they should last this way for about 1 month or so.  Enjoy!

No comments:

Post a Comment