Pepite piccanti: biscotti al peperoncino per aperitivo - Valle del Crati

Very quick to make and really tasty savoury biscuits! They keep perfectly well in an airtight container for a couple of days, remaining fragrant and aromatic.

Great to take to a picnic and enjoy with friends.

Be careful though, one pulls the other! 


· 150 g 00 flour

· 50 g Parmesan cheese

· One whole egg

· 40 ml milk

· 40 ml sunflower oil

· One teaspoon of salt

· A generous spoonful of Nduja cream

· Dried oregano to taste

· Mixed seeds to taste (chia, poppy, linseed) 


We pour the flour into a bowl and make a fountain in the centre. We then break an egg, add salt and Parmesan cheese and start beating with a fork.

We incorporate the Nduja Cream in the centre, so that it mixes evenly with the egg. We pour in the milk, oil and a sprinkling of oregano. We continue to knead with the help of a spoon and finally proceed with our hands. Once a homogeneous and mouldable mixture is obtained, we begin to take some of the dough and form small balls of the same size.

Place them on a baking tray lined with greaseproof paper, far enough apart.

Crush them in the centre and sprinkle them with the seeds of your choice. We used chia seeds.

Bake at 180° for about 20 minutes.

Variations: As a non-spicy alternative to 'nduja, you can use another of our spreads. Black olive cream would be a good vegetarian solution, for example. If, on the other hand, you want a spicy result that is also vegetarian, chopped chilli pepper will be the winning alternative!