Pumpkin seed pepatelli biscuits

17/11/2023

I can provide you with a recipe for Pepatelli biscuits with an Italian twist, enriched with pumpkin seeds to add crunchiness and a rustic flavor. Please note that pepatelli are traditional biscuits from Abruzzo made with honey and pepper. My version deviates slightly from the traditional recipe with the addition of pumpkin seeds, but it will surely be delicious.

Ingredients

250 g of type 00 flour
100 g of orange blossom or wildflower honey
100 g of granulated sugar
1 teaspoon of freshly ground black pepper
1 teaspoon of anise powder (optional)
Grated zest of 1 orange
½ teaspoon of ground cinnamon
1 pinch of salt
100 g of pumpkin seeds
½ packet of baking powder

Preparation

In a medium heat pan, lightly toast the pumpkin seeds until they become golden and start to pop. Let them cool down and set aside.
In a bowl, mix the flour, pepper, anise if using, cinnamon, orange zest, salt, and baking powder.
Add the cooled pumpkin seeds to the dry ingredient mix.
In a saucepan, gently heat the honey with the sugar over low heat, stirring until you get a smooth mixture without lumps.
Pour the honey and sugar mixture into the bowl with the dry ingredients and work the dough until it’s uniform.
Shape the dough into small rolls, then flatten them slightly to give them the traditional shape of pepatelli.
Arrange the biscuits on a baking tray lined with parchment paper, leaving some space between them.
Bake at 180 °C for about 15-20 minutes or until the biscuits are golden and slightly crunchy.
Let the pepatelli cool down completely before serving.

Remember that these biscuits tend to harden further as they cool, so leave them in the oven a bit less if you prefer a softer texture.

Curiosity

Pepatelli are a very ancient dessert linked to Christmas festivities, and the combination of honey and pepper is very widespread in the traditional pastry of central Italy. The pumpkin seeds add a contemporary touch and might not be included in the more traditional versions of the recipe.