How To make Black Pepper Biscotti
Cross tmpj72b 2 c All-purpose white flour
2 ts Coarsely ground black pepper
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 tb Butter; softened
1/4 c Sugar
2 Large eggs
2 Large egg whites
1 c Finely chopped dried figs
Preheat oven to 350 degrees. Combine flour, pepper, baking powder, baking soda and salt. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stin in figs. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1-1/2 inches thick. Place the logs on a prepared baking sheet and press the tops to flatten to 1/2 inch high. Bake for 18 to 23 minutes,or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees. Cut the logs diagonally into 1/2-inch thick slices. Stand the
slices upright on the baking sheet and bake for 30 minutes. Let cool before storing. Makes about 4 dozen biscotti. 40 calories per biscotto , 1 gram fat, 47 mg sodium, 9 mg cholesterol. These will stay fresh for a month or more when stored in an airtight container. Source: Eating Well Magazine Formatted by: CLM, HCPM52C (wrv) -----
How To make Black Pepper Biscotti's Videos
Ciao Italia 811-r0302 Mrs. Tigani's Chocolate and Black Pepper Cookies
Ciao Italia 811-r0302 Mrs. Tigani's Chocolate and Black Pepper Cookies
How to Make Biscotti - Recipe by Laura Vitale - Laura in the Kitchen Episode 79
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
Black pepper cookies or Paprenjaci
I Peparenjaci are something like a Croatian version of gingerbread cookies but with lots of black pepper as one of the main ingredients. And the black pepper is the or “Papar “ on Croatian is what makes this cookies very unique!
The history of paprenjak dates back to the Renaissance, and was mentioned by August Šenoa, a famous Croatian author, in his “Zlatarevo zlato.” Nowadays they are becoming more and more valuable and a Croatian symbol and one of the most popular souvenirs you can take home with you!
Ingredients :
3 cups flour sifted
4 oz. lard or butter
¾ cup caster sugar
3 tablespoons honey
1 whole egg
3 egg yolks
1 cup ground walnuts
½ teaspoon black pepper freshly ground
½ teaspoon ground clove
½ teaspoon cinnamon
½ teaspoon nutmeg freshly ground
1 pinch salt
1 lemon peel
You can also use all spice instead individual spices( all depends what you have in your pantries)
Pfeffernüsse - German Spice Christmas Cookies | Food Wishes
The name translates to “pepper nut,” which sounds odd when you consider the original recipe didn’t call for pepper or nuts, but that aside, these are ridiculously good, surprisingly easy, and I think they are the best Christmas cookie ever. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pfeffernüsse, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Black pepper biscuits!
Black pepper biscuits!
I saw this recipe online and I knew there had to be a way to make it for people who don't have fancy mixers, food processors. Plus add our flair to it and make it something everyone can make and enjoy! This is a James Beard's recipients recipe. I thought why not take it over the top?
I used fresh ground black pepper in this recipe and it gave the perfect bite it needed. I made this in a large mixing bowl and a pastry cutter. So here you are.
2 cups all-purpose flour
1 tbsp baking powder
½ tbsp sugar
1 tsp salt
3/4 tsp fresh ground black pepper
6 tbsp butter, cut into cubes and frozen
3 tbsp lard, frozen (we use crisco sticks)
1 cup buttermilk cold
2 tbsp melted butter for brushing top of biscuits
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.In a large mixing bowl, combine the flour, baking powder, sugar, baking soda, salt, and pepper and whisk several times to combine. Add the frozen butter and lard mash up butter and lard with pastry cutter or 2 forks , just until the mixture resembles a coarse meal. Add the buttermilk, and stir with a dinner fork or hands until combined. (It will be crumbly, but still very wet in places.) Dust your hands generously with flour, gather the dough while it’s still in the bowl, and work it with your hands until it barely holds together. Be sure to handle the dough lightly, leaving pea-sized pieces of butter scattered throughout.
Turn the dough out onto a floured surface and knead, folding and turning the dough, until it becomes slightly smooth and homogenous, about 5 turns of the dough. Roll out the dough until it’s ¾ inch thick. Cut the biscuits with a 3-inch biscuit cutter. Gather the scraps, knead gently just until the dough comes back together, re-roll, and cut. Discard the scraps. Place on the prepared baking sheet and brush with the melted butter. Bake until golden brown, about 12-18minutes. how ever long it takes your oven to bake golden brown. Serve warm and delicious y'all!
Taralli Pugliesi - Tarallini Pugliesi - Tarallucci Pugliesi
Taralli Pugliesi - Tarallini Pugliesi - Tarallucci Pugliesi
Ingredients:-
50 to 55 small taralli
3 3/4 cups flour (550 grams)
1/2 cup extra virgin olive oil (120 ml)
3/4 cup white wine (200 ml)
2 teaspoons of salt (10 grams)
1 tablespoon fennel seeds (8 grams)
You can also make black pepper flavor or red chili peppers. Add according to your taste.
Directions:-
Step#1- In a stand-up mixer with the hook, attachment add your flour and salt. Slowly add the oil until it’s crumbly.
Step#2 -Add your fennel seeds and slowly add oil. Mix until all combined.
Step#3- Move on a working surface and mix to form a ball.
Step#4- If it doesn’t come together add a little more oil until you have a soft pliable dough.
Step#5- Let it rest, place a 5 to 6-quart pot filled with water on the stove and bring to a rolling boil.
Step#6- Cut the dough into pieces and roll small logs 6 inches long. Cut in half and create a circle, pinch both ends to close to seal.
Step#7- Keep doing this until the dough is finished. You should get between 50 to 55 taralli.
Step#8- Add one at a time in boiling water and don’t overcrowd. Once they come to the top they’re ready to be removed. Use a skimmer to remove one by one.
Step#9- Place on a cookie sheet covered by a kitchen towel to drain.
Step#9- Place on a cookie sheet covered with parchment paper. Bake at 350 degrees (convection) (180 Celsius) for 45 minutes or until all golden and light.
Enjoy!
Anytime is a perfect time for taralli. I say Tarallucci because it means small taralli.
Buon Appetito!