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 Abruzzo and Molise ( Regions in the north), although they can also be found in other locations in the south.
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
Once the Pepatelli are completely cooled, store them in an airtight container at room temperature. They will keep well for up to two weeks at room temperature.
Freeze the completely cooled biscotti in a freezer safe bag or container. They will keep for 2-3 months in the freezer.
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
Pepatelli – Italian Christmas Cantucci
Ingredients
- ½ cup + 1 ½ tablespoons honey
- 2 cups Nuts (a mixture of hazelnuts, walnuts and almonds)
- 1 ½ cups +1-2 tablespoons all purpose flour (11% protein or more)
- ¼ teaspoon salt
- ¼-½ teaspoon black pepper
- zest of 1 orange
Instructions
- Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
- Heat the honey in a small pot until warmed but not hot.
- 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.
- 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 approximately 11-12 inches (28-31 cm), it helps to wet your hands to form the dough, that way you don’t over flour the dough. Cover the dough with a clean dish towel and let rest for 30 minutes at room temperature.
- Move the logs to a parchment paper lined cookie sheet and bake for 20 -25 minutes. 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 5-10 minutes or until golden. If you wish halfway through the baking turn the cookies over and continue baking. Move to a wire rack to cool completely. Enjoy!
Donna D says
Which All Purpose four do you use?
Rosemary says
Hi Donna, in Italy I use a flour called Manitoba, in Canada Robin Hood flour. 🙂