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Bread & Cookies >  Italy >  Olive Oil >  Valentine's Day >  Tichenilles >

 

Tichenilles

Pepper Biscuits/Cookies

• 1 C olive oil

• 1 C water

• 1 tsp. salt

• 1 heaping tsp. black pepper

• 2 tsp. fennel seed

• 1 TBS baking powder

• 3 C all-purpose flour

• 1 egg, lightly beaten

• Parchment paper

Preheat oven to 375-degrees F. Line two cookie sheets with parchment paper. In a bowl, mix together olive oil, water, fennel seed, salt and black pepper. Add flour and baking powder. Work the dough until oily and smooth. If the dough appears too sticky, add a bit more flour. Pinch off 2" pieces of dough. Flour hands and roll the dough pieces into cigar-shapes, approximately 8" in length. Form the dough lengths into "U" shapes, and then criss-cross to braid. Place dough braids on cookie sheets; brush each braid with beaten egg. Bake for forty minutes, rotating cookie sheets halfway through cooking time. Bake braids until golden in color, with crisp bottoms. Cool on a rack; serve.

 

Note: Tichenilles can be stored in a dry, air-tight container for up to one month.

 

Related Links:

• Food Fare Culinary Collection: Cupid's Kitchen

• Food Fare Culinary Collection: Italian Cibaria

• Food Fare Culinary Collection: Olive Oil

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