Pepatelli from Teramo

Pepatelli are honey and almond biscuits typical of the province of Teramo, named after the black pepper in the dough. The pepper does not hide the sweetness of the honey: it leaves a gentle warmth in the mouth.

They are made with wholemeal flour, whole almonds and orange zest, baked as logs and sliced, like cantucci. They are hard and crunchy: dip them in wine or let them melt slowly in your mouth.

• 200 g wholemeal flour
• 200 g shelled almonds, skin on
• 200 g honey (wildflower or orange blossom)
• Grated zest of one orange
• 1–2 teaspoons freshly ground black pepper
• Optional: 1 tablespoon unsweetened cocoa

1. In a bowl mix the flour, almonds, orange zest and pepper (and cocoa, if using).
2. Warm the honey until runny, without boiling, and pour it over the other ingredients.
3. Knead with damp hands until it comes together: it is a firm, sticky dough.
4. Shape two logs about 5 cm wide and 2 cm high and place them on a lined baking tray.
5. Bake at 180 °C for 10–12 minutes, take out and immediately slice the logs diagonally, 1 cm thick.
6. Return the slices to the oven for another 5 minutes, until golden. Let them cool.

• Slice the logs while still hot: once cold they harden and break.
• For softer pepatelli, add a tablespoon of extra virgin olive oil to the dough.
• They keep for weeks in a tin.

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Pepatelli are a humble, ancient sweet: honey and almonds came from the countryside, pepper was the precious spice of feast days. They were made for Christmas and kept until Epiphany.

Similar biscuits are also made in Molise; around Teramo they also make «tegole», thin wafers of almonds and honey with a pinch of pepper.