Pepatelli – 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, they may become a Holiday Tradition in your house too!

 

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 the south in Abruzzo and Molise.

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.

Move the logs to a parchment paper lined cookie sheet and bake.

Let the logs cool for approximately 5-10 minutes then slice diagonally.

Place the slices, cut side up back on the cookie sheet and bake again for about 10 minutes until golden. Move to a wire rack to cool completely.

How to eat Cantucci with Black Pepper

The traditional Italian way is to eat them with Vinsanto or also with a glass of Moscato. Of course they are perfect with an Italian espresso or even tea.

Tips for making them

• Make sure to warm the honey before adding, this makes it easier to combine.
• Be sure to toast the nuts first, toasted nuts are so much better in cookies.
• I like to use a higher protein flour with at least 11% protein, this keeps cookies from spreading.
• Make sure to add enough black pepper you will want to at least taste the combination of orange zest and pepper.
• To make it easier to form the dough into logs, wet your hands, this keeps you from adding an excessive amount of flour.

FAQS

If you are looking for a different but very traditional Italian biscotti recipe to try then these Italian Pepatelli are the perfect holiday cookie to make and share. I hope you give them a try soon. Enjoy!

More Biscotti/Cantucci Recipes

• Italian Pistachio Biscotti
• Cranberry Almond Biscotti
• Chocolate Chip Biscotti