Corfu Koutsouloi Piperatoi (Κουτσούλοι Πιπεράτοι)

Ingredients

Equipment Needed

• •two rimmed baking sheets, 30x40cm
• •wire rack
• •small mortar or spice grinder for fresh pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 170C. Line two 30x40cm baking sheets with baking paper and set a wire rack nearby. These biscuits need room around them so the edges dry cleanly instead of staying damp where they touch.

2. 2

   Mix the dry

   In a wide bowl, whisk the flour, sugar, black pepper, cinnamon, clove, and salt. Grind the pepper fresh if you can; old pepper gives heat without fragrance, and this biscuit depends on both. If you're using baking powder instead of baker's ammonia, whisk it in here.

   The pepper should be present, not punishing. Six grams gives a true Corfiot bite without turning the biscuit bitter.
3. 3

   Make the dough

   Stir the baker's ammonia into 30ml of the wine until it dissolves and foams, then whisk it with the remaining wine, olive oil, brandy, and orange zest. Pour this into the dry ingredients and mix with your hand until a firm dough forms. Knead only until no dry flour remains, about 1 minute. Cover and rest for 20 minutes so the flour drinks the liquid.

   Baker's ammonia smells sharp while the biscuits bake. That is normal, and it disappears once they are fully baked, dried, and cooled.
4. 4

   Shape small ovals

   Pinch off 18 to 20g pieces of dough. Roll each one into a short rough oval, about 6cm long, then press it lightly with your fingers so it sits flat on the tray. Keep them plain and a little uneven. Koutsouloi are cupboard biscuits, not pastry-shop ornaments.

5. 5

   Bake and dry

   Bake for 18 to 22 minutes, rotating the trays halfway, until the biscuits are set and lightly colored at the edges. Lower the oven to 120C and bake for another 25 to 30 minutes, turning the biscuits once, until they feel dry and firm through the center. This is the step that makes them koutsouloi, not soft cookies: the second low bake dries the crumb so the pepper mellows and the biscuit holds its clean bite when dunked.

6. 6

   Cool and store

   Move the biscuits to a wire rack and cool completely. Leave them uncovered for 1 hour before storing, especially if the day is humid. Seal them in a tin only when fully cool, or trapped moisture will soften the work you just did. Serve with coffee, sweet wine, kumquat liqueur, or a small glass of aged tsipouro.

Chef Tips

• •Use a mild, good Greek olive oil, not one so bitter it fights the pepper. Λίγα και καλά: a few things, and good ones.
• •If you can't find baker's ammonia, use baking powder and accept a slightly less dry biscuit. Don't add more leavening to chase puff; puff is not the point here.
• •These are better the next day, when the pepper has settled into the spice. Store them in a tin for up to 2 weeks, away from soft cakes or syrup sweets.

Advance Preparation

• •The dough can be made 24 hours ahead and chilled; let it stand at room temperature for 30 minutes before shaping.
• •Bake the biscuits 1 to 2 days ahead for the best flavor and keep them in a tightly closed tin.
• •Do not store them until completely cool and dry, or the hard texture softens.

Frequently Asked Questions

Nutrition Information

1 serving (about 21g)