Pepatelli
These Pepatelli cookies are normally made at Christmasbut I like to make them all year round.They hold up really well in a plastic container if well sealedand they are great as a snack, with a cocktail or coffee.It’s nice to have them on hand when unexpected guests come by.When rolling out the dough, keep in mind that the thinner the dough,the crispier the cookie will be, so make them according to your preference.Enjoy them as much as my family does!
Ingredients
- 3 cups flour
- 1/2 tso baking powder
- 1/2 tsp baking soda
- 1 egg
- 500 grams honey
- 1/2 cup fresh orange juice
- 1/4 tsp black pepper
- 2 cups whole roasted almonds
Instructions
- Add the flour, baking powder and baking soda work surface and stir to mix.
- Using a fork make a well in the center of the flour mixture. Add the egg, honey, orange zest and orange juice to the center.
- Slowly start to incorporate the ingredients together.Add the pepper and the almonds. Mix until well combined and a sturdy dough is formed.
- Add flour as needed if the dough is too sticky. Divide the dough into 2 sections and roll into a flat log.
- Bake in a 350 degree oven for 30 minutes until nicely browned.
- Let cool and then cut into thin slices.
- These cookies do not need to be re-baked after slicing like we normally do with biscotti. Simply store them in an airtight container and enjoy!
