Piparelli
These spicy Italian Piparelli are a traditional cookie. Piparelli cookies are favored in Messina, Sicily, during Lent when Catholics are supposed to make a sacrifice or give something up. These cookies have very little fat and only use egg whites but they are so delicious that they can be found year round.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 70 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons unsalted butter (softened)
- 1/4 cup brown sugar (packed firmly)
- 1 cup honey
- 2 egg whites (kept separate)
- 3 cups flour (plain or all purpose)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 2 tablespoons candied orange peel (chopped)
- 1 cup unblanched almonds (coarsely chopped)
Instructions
- 1
Preheat oven to 180C/375F and line baking tray with paper.
- 2
Using a stand mixer or by hand, beat butter with brown sugar and honey. Add one egg white and mix well.
- 3
Sift together flour, baking soda, salt, cinnamon, cloves and pepper. Stir into butter mixture until combined and no longer sticky. Mix in orange peel and almonds.
- 4
Turn onto floured surface. Knead briefly and lightly.
- 5
Divide dough into 3 even portion. Form into logs about 20cm/8in long and 2.5cm/1in thick. Place on line baking tray allowing room to spread a little. Beat remaining egg white a little then use it to brush the tops of the logs.
- 6
Bake in preheated oven 25 minutes or until firm to touch.
- 7
Remove from oven and cool to 10 minutes. Reduce oven temperature to 160C/325F.
- 8
Slice as thinly as you can (about 3mm/1/8in) and lay on baking sheets.
- 9
Return to oven for 15-20 minutes to dry out. They will crisp as they cool so don't overbake them.
- 10
Cool on wire rack.