Ingredients
- 3 1/2 cups all-purpose flour
- 1 Tbls. freshly ground black pepper
- 1 tsp. salt
- 1 Tbls. baking powder
- 3/4 cu. olive oil
- 1 cu. cold water
Directions
Measure the flour, pepper, salt, and baking powder into a bowl..Stir well to combine. In a separate bowl, whisk the olive oil and water to blend. Pour the liquid over the dry ingredients all at once. Stir well to combine. The dough will be thick. Turn dough onto a counter top and knead for 1 to 2 minutes, or until smooth. Roll the dough into a 14-inch long cigar shaped roll.
Preheat the oven to 350*F. Spray 2-3 cookie sheets with non-stick cooking spray. Cut the dough into 2-inch thick slices. Roll each piece 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 Friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. Let cool at room temperature before storing.
Print this recipe
Submitted 6/13/05.
Source: Claire's Italian Feast Cookbook
Submitted By: Eileen Werth
crzylegs@erols.com
FRISELLE/FRISE---Little Pepper nuggets