Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Snack, anyone

The aroma of black pepper is intoxicating

Black Pepper Friselle

Black Pepper Friselle were sold in the neighborhood bread stores when I grew up in the Bronx, NY.  My father did not eat black pepper, so my mom would buy the plain ones.  My husband, on the other hand, cannot get enough of black pepper.  He loves these friselle which are more like a savory biscotti.  These go very well with a glass of wine, some sharp cheese and olives.

Enough talk, let's bake.  


4 Cups white unbleached flour

1+ 1/2 Tbs ground black pepper [be generous]

1 tsp salt

1 cup cold water

1 cup extra virgin olive oil


Heat oven to 350 degrees

In large bowl, combine the flour, pepper, salt and baking powder.  Stir well to incorporate the dry ingredients.

In 2 cup measuring cup, add the oil and the water. Stir to combine.  Start adding to dry ingredients a little at a time. Use a spatula to create a dough. The dough will be a little sticky, but manageable.

Pour dough on the counter and roll as best you can. Cut a chunk with knife and roll out thick log. Cut with sharp serated knife into 1/2 inch thick. Use up all the dough. You can place them close together, as they will not be getting much larger.

Prepare a greased cookie sheet.

Place in oven for one hour.  Make sure you turn once after 30 minutes. Remove after an hour and let cool completely before putting in air tight container.  They will keep for a very long time.


The dough is pretty rough, don't be afraid.