Pepatelli Cookies
Pepatelli Cookies
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
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Ingredients:
- 2 cups almond flour
- 1 cup honey
- ½ teaspoon freshly-ground white pepper
- pinch of salt
- grated zest of 1 orange
- 1 cup all-purpose flour, plus extra if needed
- Vino Cotto di Montillo
Directions:
- Preheat oven to 325°F (170°C). Line an 11- x 17-inch baking sheet with parchment paper.
- Pour the honey into a 1-quart pot and heat over a medium flame until it is boiling.
- Add the almond flour, pepper, salt, and orange zest, and stir with a wooden spoon to combine thoroughly. Turn off burner.
- Add the all-purpose flour by the tablespoon until a firm, solid dough forms, stirring all the while; you may not need all of the flour. (Note: If a dough fails to form, add more flour by the tablespoon until the ingredients gather around the spoon.)
- Allow the dough to cool for about 5 minutes before handling.
- Transfer the cooled dough onto a lightly-floured counter and cut into 2 pieces. Shape each piece into a flat 2-inch-wide log. Place the logs on the parchment paper-lined baking sheet, about 2 inches apart. Bake for approximately 25 minutes, or until set but still pale. Cool 5 minutes, then slice into 1/4-inch-thick slices with a serrated knife. Cool on a tray and store in an airtight tin for up to 4 weeks.
- Serve by dipping into Vino Cotto di Montillo.
A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor.
Recipe and photo by Deena Montillo
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An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
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Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
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Embrace the benefits that Vino Cotto will bring to your culinary repertoire. Let its exquisite flavor, versatility, and health-conscious qualities inspire your creativity in the kitchen. Elevate your dishes to new heights with this exceptional gourmet syrup.