Pepatelli

Directions

Preheat oven to 325°F (170°C). Line an 11- x 17-inch baking sheet with parchment paper.

Pour the honey into a 1-quart pot and heat over a medium flame until it is boiling.

Add the almond flour, pepper, salt, and orange zest, and stir with a wooden spoon to combine thoroughly. Turn off burner.

Add the all-purpose flour by the tablespoon until a firm, solid dough forms, stirring all the while; you may not need all of the flour. (Note: If a dough fails to form, add more flour by the tablespoon until the ingredients gather around the spoon.)

Allow the dough to cool for about 5 minutes before handling.

Transfer the cooled dough onto a lightly-floured counter and cut into 2 pieces. Shape each piece into a flat 2-inch-wide log. Place the logs on the parchment paper-lined baking sheet, about 2 inches apart. Bake for approximately 25 minutes, or until set but still pale. Cool 5 minutes, then slice into 1/4-inch-thick slices with a serrated knife. Cool on a tray and store in an airtight tin for up to 4 weeks.

Serve by dipping into Vino Cotto di Montillo.