Copycat Recipe - AKA Biscotti Di Pepe or Taralli
"These savory Italian biscuits are satisfyingly crisp and slightly crumbly. They are all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a cold glass of lemonade, iced tea, hot espresso or tea.”
This is another famous Rhode Island Italian bakery inspired copycat recipe that I grew up eating and giving as gifts since I was a kid. There wasn't a time that I can remember that I went to visit family, or friends we didn't make a stop at a bakery to get a box of Pizza Strips, pastries (Zepploe) and or Pepper Biscuits to bring with us. It was part of going to visit anyone... You NEVER went empty handed.
Again, another delicious bakery item that every bakery had their own recipe, and the preferences varied amongst everyone. If you were to ask a room of Rhode Islanders you would get a ton of responses... "Which bakery has the best peppah biscuits?" You would hear... Calvitos in Providence/Cranston, DeFusco's in Warwick, De Palmieri's in Johnston, Crugnales in Rumford/Cumberland, DePetrillo's in North Prov./Smithfield, or La Salle in Providence. No matter which was your personal preference, again... mine is/was/always will be Calvitos! Everyone who's ever left Rhode Island has wanted to have the biscuits and strips once they've left. I am hoping my attempt is spot on for you as well!
I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. I dedicate these recipes to you! 😊
Italian Pepper Biscuits
Servings – 18 Biscuits Prep Time – 15 Minutes Cook Time – 40 Min
Ingredients:
3/4 cup olive oil, preferably extra virgin
1 cup water
1 teaspoon salt
1 1/2 heaping teaspoon coarse black pepper
2 teaspoons fennel seed
1 tablespoon baking powder
3 cups all-purpose flour
1 egg, lightly beaten for egg wash - This gives that pretty shine after they are baked.
Directions:
Preheat oven to 375°F.
Position racks in the upper and lower thirds of the oven and line two large baking sheets with parchment paper.
In a large bowl, add in and hand mix olive oil, water, salt, black pepper, and fennel seed.
Add baking powder and flour to the liquid mixture. Mix until well blended and a dough begins to form.
Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.
Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands.
Roll into a thin cigar shape that is approximately 8 inches long.
Form a U shape, then crisscross/twist the pieces until a braid forms. You can also shape them into rings/wreaths/mini bagel shapes. (*See pictures below)
Place biscuits an inch apart per baking sheet.
Brush tops of biscuits with egg wash.
Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom.
Remove from oven and place on a cookie rack to cool completely.
Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard.
Notes:
Storing: Properly stored, they should last up to one month. Place into bowl or container with a tight lid. Keep in a cool dry area.
Bagel, rings or wreath shapes: Pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a cigar shape that is approximately 6-8 inches long. Twist the dough using both hands in the opposite direction, being both ends together forming a ring. Pinch the ends together to close. Lay on a parchment line baking sheet. Brust with egg wash, bake at 375°F for 40 minuts.
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.