Piparelli Recipe

4.91 from 10 votes

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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 Time15

Cook Time45

Total Time1

Servings: cookies

Author: Marcellina

Ingredients

4 tablespoons (2oz/56 g) unsalted butter, softened (See Note 1)
¼ cup brown sugar (packed firmly)
1 cup honey
2 egg whites (kept separate)
3 cups (375 g) all purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon ground black pepper (or to taste)
3 tablespoons finely chopped candied orange peel
1 cup unblanched almonds (coarsely chopped)

Instructions

Preheat oven to 375ºF (180ºC) and line a baking sheet with parchment paper.
Using a stand mixer or by hand, beat butter with brown sugar and honey. Add one egg white and mix well.
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.
Turn onto floured surface. Knead briefly and lightly.
Divide the dough into 3 even portions. Form into logs about 8 inches/20cm long and 1 inch/2.5cm thick. Place on the prepared baking sheet, allowing room to spread a little. Beat the remaining egg white a little, then use it to brush the tops of the logs.
Bake in preheated oven 25 minutes or until firm to touch.
Remove from oven and cool for 10 minutes. Reduce oven temperature to 325ºF (160ºC).
Cut the logs into thin slices (between ⅛ - ¼ inch thick ) and lay on baking sheets.
Return to oven for 15-20 minutes to dry out. They will crisp as they cool so don't overbake them.
Cool on wire rack.

Notes

Substitute lard for the traditional variation.

Nutrition