On a winter afternoon, when the air becomes crisp and the days grow shorter, pepatelli emerge as a sweet tradition from Abruzzo, a treat that encapsulates the essence of a land rich in history and flavors. These cookies, characterized by a crunchy texture and enveloping aroma, are made with simple yet extraordinary ingredients: flour, honey, cocoa, almonds, oranges, and, surprisingly, pepper. The use of pepper is not casual but reflects a peculiarity of Abruzzese cuisine, where sweet meets savory, creating a balance of flavors that surprises and delights the palate. The preparation of pepatelli requires a kneading technique that, while simple, demands attention. The dough must be worked until it reaches an almost hard consistency before being shaped into cylinders and baked slowly in the oven. This cooking process not only enhances the aromas of the ingredients but also allows for a perfect golden color, essential for a respectable cookie. Traditionally, pepatelli are served during the holidays, accompanied by a good sweet wine or hot tea, making them ideal for a family snack or an after-dinner gathering with friends. In some regional variations, you may find additions of walnuts or other spices, but the essence remains that of a rustic sweet that evokes the authentic flavors of Abruzzese tradition. Preparing them is a way to bring a piece of history back to the table, a sweet that has the power to unite generations around a tradition that, while evolving, never loses its identity.

Knead all the ingredients on the table and mix until you have a dough that is almost hard. Form long cylinders and flatten them a bit. Bake slowly in the oven. Once cooked, cut the pepatelli immediately while hot, to a thickness of 1-2 cm.