Biscotti Di Pepe - Taralli - Italian Pepper Biscuits

1. Dissolve yeast in water.

2. Sift flour salt and pepper onto mixing board.

3. Make a well in the center and add yeast and oil.

4. Blend together and gradually incorporate into flour.

5. The dough will be stiff.

6. Knead 10 minutes.

7. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.

8. Preheat oven to 375º.

9. Break off small pieces of dough and roll into ropes about 6 inches long.

10. Form a ring and pinch edges together.

11. Place on baking sheet and let rise 20 minutes.

12. Brush with oil and bake 12 to 15 minutes or until lightly browned.

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Nutrient	Quantity
Total fats	112.5997 g
Protein	19.1605 g
Carbohydrates	255.4171 g
Energy	2119.9395 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0388 g
Water	156.4786 g
Aspartic acid	1.7835 g
Calcium, Ca	59.8135 mg
Lutein + zeaxanthin	15.663 g
Fiber, total dietary	8.4568 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	10.695 g
Niacin	8.2238 mg
Vitamin A, RAE	0.9315 g
Arginine	1.6412 g
Riboflavin	0.0726 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	3.5152 g
Sodium, Na	5.22 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3739 g
Total lipid (fat)	112.5997 g
Manganese, Mn	4.232 mg
Fructose	0.0079 g
Proline	0.9272 g
Fatty acids, total saturated 16:0	13.3018 g
Fatty acids, total saturated 8:0	0.0035 g
Sucrose	0.0007 g
Choline, total	19.0418 mg
Sugars, total	0.4013 g
Serine	0.9937 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	2.2027 g
Vitamin B-6	1.3878 mg
Selenium, Se	47.885 g
Ash	2.1655 g
Fatty acids, total saturated 18:1 undifferentiated	78.3706 g
Pantothenic acid	2.6363 mg
Phenylalanine	1.0171 g
Copper, Cu	0.465 mg
Betaine	0.415 mg
Thiamin	0.4398 mg
Methionine	0.4583 g
Iron, Fe	2.0458 mg
Carbohydrate, by difference	255.4171 g
Phosphorus, P	315.131 mg
Folate, total	13.2265 g
Tocopherol, gamma	1.1227 mg
Lycopene	0.69 g
Alanine	1.0704 g
Valine	1.1186 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	11.556 g
Glycine	0.8589 g
Carotene, alpha	0.414 g
Glucose (dextrose)	0.0083 g
Fatty acids, total saturated 14:0	0.0263 g
Zinc, Zn	2.5691 mg
Isoleucine	0.7836 g
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	12.5968 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	1.5771 g
Tocotrienol, alpha	0.0293 mg
Vitamin A, IU	18.8715 IU
Folate, DFE	13.2265 g
Tryptophan	0.2295 g
Phytosterols	241.854 mg
Galactose	0.0052 g
Fatty acids, total polyunsaturated 18:1 c	0.0223 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	1.0089 g
Vitamin K (phylloquinone)	70.6636 g
Fatty acids, total saturated	16.1804 g
Histidine	0.4763 g
Fatty acids, total monounsaturated	80.2201 g
Threonine	0.672 g
Folate, food	13.2265 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	0.8625 g
Vitamin E (alpha-tocopherol)	15.8815 mg
Magnesium, Mg	118.8695 mg
Lysine	0.6625 g
Potassium, K	287.0905 mg
Cystine	0.3429 g
Fluoride, F	1.1799 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Yeast	1 package	0	0	0
black pepper	1.5 1/2	8.6595	2.2063	0.1125
Water	0.5 cup	0	0	0
flour	2 cups	1156.56	253.2108	4.4872