Nana’s Pepper Cookies (Tarralli) – Traditional Italian Black Pepper Biscuits
Description:
These traditional Italian black pepper cookies, known as Tarralli, are a delightful treat typically served with a glass of wine for dunking. While they’re called “cookies,” their texture is more similar to a crunchy biscuit or a dry breadstick. The bold flavor of black pepper makes these cookies a perfect companion for sipping wine. Although their preparation might seem a bit involved, they are well worth the effort for their unique taste and satisfying crunch. The cooking time includes both boiling and baking, ensuring you achieve the perfect crispiness.
Recipe Category:
Dessert
Keywords:
Cookie & Brownie, European, < 4 Hours, Traditional Italian, Black Pepper, Wine Pairing
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry white wine | 1 cup |
| Dry yeast | 2 teaspoons |
| Semolina flour | 2 cups |
| Unbleached all-purpose flour | 3 cups |
| Olive oil | 1/2 cup |
| Salt | 1 teaspoon |
| Black peppercorns (freshly ground) | 1 tablespoon |
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 935.2 kcal |
| Total Fat | 28.9 g |
| Saturated Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 588.6 mg |
| Total Carbohydrates | 134.7 g |
| Dietary Fiber | 6.2 g |
| Sugars | 0.8 g |
| Protein | 21.1 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Begin by heating 1/2 cup of olive oil in a small pan over low heat until it’s just warm to the touch, around 70-80°F. Remove from the heat and set aside. |
| 2 | In another small pan, warm the dry white wine until it reaches approximately 100°F (just warm, not hot). |
| 3 | Sprinkle the 2 teaspoons of dry yeast over the warm wine. Let it sit for a few minutes until the yeast softens and starts to dissolve. Stir to ensure it mixes well. |
| 4 | In a large mixing bowl, combine the semolina flour, all-purpose flour, salt, and freshly ground black pepper. Add the warmed olive oil to the dry ingredients. |
| 5 | Pour the wine-yeast mixture into the bowl with the dry ingredients and oil. Stir the mixture to combine all the ingredients until a dough starts to form. |
| 6 | Use your hands to knead the dough in the bowl until everything is thoroughly mixed and a smooth, consistent dough is formed. |
| 7 | Turn the dough out onto an unfloured work surface or board. Knead it for about 10 minutes, or until the dough becomes smooth, elastic, and slightly shiny. |
| 8 | Place the dough into a clean, dry bowl and cover it with a damp kitchen towel. Allow it to rise in a warm place for about 30 to 60 minutes, or until the dough has doubled. |
| 9 | Once the dough has risen, punch it down gently. Cut the dough into small pieces (roughly the size of a walnut). |
| 10 | Roll each piece into a long, thin rope, approximately the thickness of your little finger. |
| 11 | Cut each rolled rope into 4-inch lengths and form each piece into a circular shape by joining the two ends together, creating a doughnut-like ring. |
| 12 | Continue rolling and shaping the remaining dough pieces until all the tarralli are formed. |
| 13 | Preheat your oven to 350-375°F (175-190°C). Meanwhile, fill a large pot with water and bring it to a rolling boil. |
| 14 | Gently drop the shaped tarralli into the boiling water, a few at a time. They will sink to the bottom initially, but once they float to the surface, they are ready to be removed. |
| 15 | Using a slotted spoon, remove the tarralli from the boiling water and place them onto a clean kitchen towel (avoid terry cloth). Let them dry for a few minutes. |
| 16 | Once all tarralli have been boiled and dried, transfer them to a baking sheet. Place them in the preheated oven and bake for 15-20 minutes, or until they are crisp and golden brown. |
| 17 | Remove the tarralli from the oven and allow them to cool on a wire rack. |
| 18 | When the tarralli have cooled completely, they are ready to serve. Traditionally, these Italian pepper cookies are served with a glass of wine for dunking. |
Tips for Perfecting Nana’s Pepper Cookies
- Wine Choice: It’s best to use a dry white wine like Sauvignon Blanc or Pinot Grigio for a crisp and slightly acidic flavor that complements the peppery notes of the tarralli. Avoid overly sweet wines.
- Pepper: For the most aromatic tarralli, use freshly cracked black peppercorns. The grind size should be coarse enough to provide a nice texture but fine enough to blend evenly throughout the dough.
- Dough Consistency: The dough should be firm but not too dry. If it feels too dry while kneading, you can add a little more warm wine or olive oil, but be sure to do this gradually.
- Shaping Tips: When rolling the dough into ropes, be gentle. If the dough is sticky, lightly dust your hands with flour or semolina. Keep the ropes even in thickness to ensure uniform cooking and texture.
Why You’ll Love These Tarralli
Nana’s Pepper Cookies are more than just an Italian treat; they are a nostalgic nod to the rich traditions of Italian baking. The marriage of semolina flour and the sharpness of black pepper makes these cookies truly unique, offering a complex flavor that will keep you coming back for more. Whether paired with a glass of your favorite wine or enjoyed as a savory snack, these tarralli are guaranteed to impress guests or be a delightful addition to your personal collection of baked goods. Their hearty, satisfying crunch and peppery finish make them irresistible, and the bonus? They keep well for days, making them the perfect homemade gift or party treat.
Serving Suggestions
- Serve these Italian black pepper cookies as an accompaniment to a hearty Italian meal, or enjoy them on their own with a glass of crisp white wine for a satisfying snack.
- They are also great for dipping into a light olive oil and balsamic vinegar mixture or paired with a savory cheese platter for an added gourmet touch.
Whether for a casual evening or a special occasion, Nana’s Pepper Cookies (Tarralli) will undoubtedly become a family favorite, bringing a touch of Italy to your kitchen with every bite.
