Nana's Pepper Cookies "tarralli"

• dry white wine↗1 cup
• dry yeast↗2 teaspoons
• semolina flour↗2 cups
• unbleached all-purpose flour↗3 cups
• olive oil (extra virgin is best)↗1⁄2 cup
• salt↗1 teaspoon
• crushed black peppercorns↗1 tablespoon

Step-by-step instructions

1. 1

   In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.

2. 2

   In a small pan, heat wine until very warm to the touch (about 100°F).

3. 3

   Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.

4. 4

   In a large bowl, add all the other ingredients, including the warm oil.

5. 5

   Add the wine/yeast mixture to the bowl.

6. 6

   Use your hands to mix everything well, until a dough is formed.

7. 7

   Turn dough out onto an unfloured board; knead the dough until smooth and elastic.

8. 8

   Place dough in a clean, dry bowl.

9. 9

   Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.

10. 10

    Cut the dough into small pieces.

11. 11

    Roll each piece into a long, thin, rope (about the thickness of your little finger).

12. 12

    Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.

13. 13

    Continue the rolling and shaping with all the remaining dough.

14. 14

    Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.

15. 15

    Drop the shaped dough into the boiling water (a few at a time).

16. 16

    When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.

17. 17

    When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.

18. 18

    Remove from cookie sheet and cool on a rack.

19. 19

    When cool, serve with a glass of wine for dunking.