December 19, 2017
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.
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.)
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.