Recipe: Claire's Corner Copia Friselle (Little Pepper Nuggets, savory biscotti using black pepper, Italian)

FRISELLE (LITTLE PEPPER NUGGETS)

"Friselle are savory biscotti that are the perfect accompaniment to a glass of wine. They are ideal for a cocktail party, and in our family we munch on them during the afternoon for a snack. Friselle can be an elegant and luscious treat when served with strawberries drizzled lightly with a fine balsamic vinegar. The peppery flavor of the friselle complements the sweetness of the strawberries and makes a perfect foil for the sweet yet acidic flavor of the vinegar. Friselle will keep for weeks (if you can resist polishing them off in it couple of days) in a tightly covered tin. And they make a terrific gift when presented in an attractive jar or tin and accompanied by a good bottle of red wine."

3 1/2 cups unbleached all-purpose flour
1 tablespoon black pepper, preferably freshly ground
1 teaspoon salt
1 tablespoon baking powder
3/4 cup olive oil
1 cup cold water

Preheat the oven to 350 degrees F. Spray 2 or 3 cookie sheets with nonstick cooking spray.

Measure the flour, pepper, salt, and baking powder into a bowl. Stir well to combine.

In a separate bowl, whisk the oil and water well to blend. Pour the liquid over the dry ingredients all at once. Stir well to combine. The dough will be thick. Turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth. Roll the dough into a 14-inch-long cigar-shaped roll.

Cut the dough into 2-inch-thick slices. Roll each slice into a 3-inch long pencil-shaped roll. Cut the rolls into 1-inch nuggets. Arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.

Bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. Let cool to room temperature before storing.

Makes About 50
Source: Claire's Italian Feast: 165 Vegetarian Recipes from Nonna's Kitchen by Claire Criscuolo