Abruzzese Pepatelli are traditional Abruzzese Christmas biscuits, especially from the Teramo area.
Made with almonds, honey, and pepper, hence the name pepatelli.
The preparation is simple except for the fact that the ingredients need to be incorporated hot and then worked well by hand until a cohesive dough is formed.
They could be made smaller than I made them; you can make the width of the biscuit smaller and get more biscuits.
The flour used is whole wheat, making the biscuit quite rustic.
Of course, like all traditional recipes, each area slightly changes the recipe; some might use only white flour, or a mix of white and whole wheat; in other versions, cocoa is added.
The pepper is to taste, but you shouldn’t put too little because it should leave a spicy aftertaste in the mouth, so I recommend at least 2 teaspoons.
As in all recipes where only honey is present, like in this case, I recommend a teaspoon of extra virgin olive oil in the dough to make the biscuit a little less hard, because they are not rocks, but pepatelli are moderately hard.
I recommend trying to make them if you, like me, enjoy trying new recipes!
If you like Christmas-themed towels similar to the ones I used, I recommend clicking here.
If you make any of my recipes, send me the photos and I’ll publish them on my page with your name.
Try making Abruzzese pepatelli yourself, I’m waiting for your comments.
Approximately 75 kcal per pepatello
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 40 Pieces
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Christmas
Ingredients to make Abruzzese Pepatelli
- 8.8 oz wildflower honey
- 8.8 oz almonds
- 8.8 oz coarse wheat flour (containing some bran) or whole wheat flour
- zest of 2 grated oranges
- to taste black pepper
Preparation of Abruzzese Pepatelli
In a steel pan, heat the honey until it becomes practically liquid, then turn off the heat and add the almonds, pepper, grated orange zest and stir well.
Gradually add some of the flour, stirring with a spoon, then pour the mixture onto a board and continue working it, adding all the flour and thoroughly mixing the entire mixture.
Once the ingredients have been well incorporated, create a long, narrow loaf, line a baking sheet with parchment paper, place it on top, and slightly flatten it.
Bake in a preheated oven at 340°F for about 30 minutes or until lightly golden and still soft.
At this point, remove from the oven, place the loaf on the board and let it cool for at least 5 minutes before slicing.
Cut into slices about a finger’s width or less and place back on the baking sheet, bake for another 5-10 minutes checking the cooking.
When the biscuits have a browned finish, remove the tray from the oven, but let them cool before moving and consuming them.
They keep for a long time if stored in a tin box or a plastic bag.
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