Italian Black Pepper Biscuits - Crispy Savory Cookies
Crispy Italian biscuits with a bold black pepper kick that balances sweet and savory flavors. These rustic cookies make an excellent appetizer with wine, cheese accompaniment, or afternoon snack. The coarse ground pepper gives them a distinctive bite while olive oil creates a tender crumb. Perfect for entertaining or gifting, they store well and improve in flavor after a day.
Ingredients
- 2 cups all-purpose flourwhole wheat flour1:1dietary
nuttier flavor
- 2 Tablespoons granulated sugar
- 2 teaspoons coarse ground black pepper
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup water
- ½ cup olive oil
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Mix flour, sugar, pepper, baking powder, and salt until combined
- 3
Add water and olive oil, mix until incorporated and dough is soft but not sticky
- 4
Adjust with more water if too dry
- 5
Roll dough into small balls and place on baking sheet
- 6
Flatten each ball slightly with fingers
- 7
Bake until lightly golden brown
- 8
Cool completely before serving
Tips
Use coarse ground black pepper for the best texture and flavor impact rather than fine ground.
Let dough rest 10 minutes before shaping if it seems too sticky to handle easily.
Store in airtight container for up to one week - flavor actually improves after first day.
Good to Know
Airtight container at room temperature up to 1 week
Can make dough 1 day ahead, refrigerate, bring to room temperature before shaping
Room temperature as appetizer, snack, or with wine and cheese
Common Mistakes
Don't overbake or they become too hard
Flatten balls slightly to ensure even cooking
Use coarse pepper to avoid overwhelming heat
Substitutions
FAQ
Can I make these less spicy?
Reduce black pepper to 1 teaspoon or use fine ground pepper for milder flavor while keeping the characteristic taste.
How long do these keep?
Store in airtight container up to one week at room temperature. They actually taste better after the first day.
Can I freeze the dough?
Yes, freeze shaped balls on baking sheet, then transfer to bags. Bake from frozen, adding 2-3 extra minutes.