Name: Olive-Oil Pepper Biscuits
Cook time: 1 1/2 hr
Total time: 3 hr
Yield: Makes 100 biscuits (as part of antipasti)
Ingredients: 1 1/4 cups "00" flour; 1/3 cup semolina (sometimes called semolina flour); 1 teaspoon sugar; 3/4 teaspoon freshly ground black pepper; 2 1/2 teaspoons fine sea salt, divided; 1/3 cup dry white wine; 1/3 cup extra-virgin olive oil; 4 cups water

These wine-infused, ring-shaped biscuits, called taralli, are on every Pugliese table during the antipasto course, but good ones can be hard to find in the U.S. This homemade version replicates their crisp, crumbly texture, with occasional hits of black pepper.

Cooks' note:

biscuits keep in an airtight container 2 weeks.

Recipe notes

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