Pevarini

Stiff honey and pepper biscuits, rolled and cut rather than pressed.

Vegetarian, but not vegan — contains dairy (butter), honey.

Ingredients

• 250 g plain flour
• 100 g rye flour
• 200 g honey
• 60 g butter
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon bicarbonate of soda
• 1/4 teaspoon salt

Method

1. Warm the honey and butter together until the butter has melted, then cool to blood heat.
2. Mix both flours with the pepper, spices, bicarbonate and salt, then pour the honey in and work to a stiff, dark dough.
3. A FULL TABLESPOON OF PEPPER IS CORRECT. The name is the pepper, and at a teaspoon you have a plain honey biscuit — it should be noticeably hot after the sweetness.
4. Wrap and rest it 12 hours. The rye needs the time and the dough is unworkably sticky before it.
5. Roll to 5 mm — stiffer and thicker than a pizzella batter, which is pressed in an iron; this is rolled and cut.
6. Cut rings or diamonds and bake at 170C for 12 minutes.
7. They come out soft and harden as they cool. Keep them in a tin with a piece of apple if you want them chewy.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes