ITALIAN PEPPER BISCUITS
Snack, Bread
Intermediate

ITALIAN PEPPER BISCUITS

Crunchy fennel–black pepper biscuits (taralli-style) with olive oil—golden and addictive.

"If you love a crunchy, peppery bite — these biscuits are for you!" - Alexia

55 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 3 cups all-purpose flour
  • 1 cup extra virgin olive oil
  • 1 cup room temperature water
  • 1 teaspoon salt
  • 2 heaping teaspoons cracked black pepper
  • 3 heaping teaspoons fennel seed
  • 1 tablespoon baking powder
  • 2 eggs (lightly beaten for egg wash)

Instructions

1

Preheat the Oven

Preheat your oven to 375°F and line a cookie sheet with parchment paper.

2

Combine Seasonings and Wet Ingredients

In a large bowl, add the fennel seeds, black pepper, and salt. Pour in the water and olive oil, mixing well to combine.

3

Add Dry Ingredients

Gradually add in the baking powder, then mix in the flour half at a time. Stir with a spoon until the dough starts to form, then knead by hand until smooth and non-sticky.

4

Shape the Biscuits

Lightly flour your surface and break off small pieces of dough. Roll each piece into a 4-inch stick and connect the ends to form a circle or ring shape.

5

Egg Wash and Bake

Place the shaped biscuits onto the prepared cookie sheet. Brush lightly with the beaten egg wash for a golden finish. Bake for about 40 minutes until golden brown and crisp.

6

Cool and Store

Remove from the oven, allow to cool completely, and store in an airtight container for up to 2 weeks.