Pepper Biscuits: Biscotti de Pepe Taralli

I will make these a few hundred more times. I could have a bakery based on wine and pepper biscotti and my bread.
Delicious!!
If you fall in love with these, you will want to double the recipe.

Biscotti Di Pepe - Taralli - Italian Pepper Biscuits

By DeSouter

A great hard biscuit with a twinge of hotness! A staple in Italian delis and "pastosas".

1 (1/4 ounce) package dry yeast (equals 2 and 1/4 teaspoons)
1/2 cup warm water (110 degrees) (I used 1/2 cup of my liquidy sourdough starter)
2 cups flour (I used half whole wheat and half bread flour)
1/2 teaspoon salt (I used a heaping teaspoon of Kosher salt)
1 1/2 teaspoons black pepper (I used twice that, cracking the peppercorns myself)
1/2 cup extra virgin olive oil
(I added a Tablespoon of fennel) thanks to Donna Ruzzano who grew up on Da Hill!

Directions

Dissolve yeast in water.
Sift flour salt and pepper onto mixing board.
Make a well in the center and add yeast and oil.
Blend together and gradually incorporate into flour.
The dough will be stiff.
Knead 10 minutes.
Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
Preheat oven to 375º.
Break off small pieces of dough and roll into ropes about 6 inches long. (I baked mine straight like bread sticks or cigars)
Form a ring and pinch edges together.
Place on baking sheet and let rise 20 minutes.
Brush with oil and bake 12 to 15 minutes or until lightly browned. (I had to double the baking time)
(I turned the pepper biscuits over halfway through the baking time so they could gently brown on the other side)

THEY WERE FANTASTIC!!!!!
NOTE: My husband pointed out that the reason why I needed to add salt pepper and increase baking time from the recipe was because I used one cup of whole wheat flour instead of white flour and this increased the oil content and need for more spices and salt.
Don't be afraid to pinch a taste of the raw dough to test seasonings.