Wine Pepper Biscuits

The Italian wine biscuit tradition that locals snack on with antipasti or a glass of the same wine that went into the dough. White or red works, the wine adds a tangy depth and helps the biscuits crisp up rather than puffing soft. Coarse black pepper is what makes them memorable, sneaky heat that builds with each bite.

Knead the dough fully for the full fifteen minutes. The kneading develops gluten, and gluten is what gives these their satisfying snap-crunch when bitten rather than crumbly tenderness.

Shape into knots, rings, or simple round balls. Each yields a slightly different texture, knots have crispy ends and chewy centers, rings bake more evenly, balls have the densest crumb.

Pro Tips

• Use a hearty wine you’d actually drink, the wine flavor carries through the bake and a corked or sour bottle ruins the batch
• Knead until the dough feels smooth and elastic, undermixed dough produces tough crumbly biscuits
• Watch the bake at 15 minutes, the biscuits go from golden to over-baked fast
• Cool fully before storing, residual moisture turns them soft in a sealed container

Variations

• Add 2 tablespoons fennel seeds to the dough for a classic Pugliese taralli flavor
• Stir in chopped fresh rosemary or thyme for an herb-forward biscuit
• Use sweet wine and reduce pepper for a less savory version