Real African Dishes: [MC-AllEthnic-Recipes] Olive Oil Pepper and Ouzo Biscuits - Greek Savory Biscotti

* Exported from MasterCook *

Olive Oil Pepper and Ouzo Biscuits - Greek Savory Biscotti

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons honey -- preferably thyme-scented
1 cup warm water -- approximately
1 1/2 tablespoons active dry yeast -- preferably Saf-Instant
3 1/2 cups unbleached all-purpose flour -- to 4 cups
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon ground aniseed -- (anise seed)
1 tablespoon sea salt
1 tablespoon sea salt -- (yes, again)
1/3 cup ouzo -- or any other anise-flavored liqueur
1/2 cup virgin olive oil -- plus additional for brushing dough
2 tablespoons nigella -- to 3 tablespoons (optional)

In a small bowl, dissolve the honey in 1/3 cup warm water. Stir in the
yeast and leave to proof for 10 minutes. Sift 3 1/2 cups flour into a
large bowl. Stir in the pepper, aniseed, and salt.

Make a well in the center of the flour and pour in the yeast mixture,
ouzo, olive oil, and the remaining 1/2 cup warm water. Draw the flour
towards the center and mix it with the liquids to form a dough. Knead very
well for about 15 minutes, until you obtain a soft, smooth dough. Add a
little more flour or water if needed.

(Alternatively, when the yeast mixture is ready, place the flour and all
of the other ingredients in the bowl of a food processor or mixer equipped
with dough hooks, and process the mixture for about 3 minutes.)

Turn the smooth dough out onto a lightly floured board, knead it a bit
more, and shape it into a ball. Brush with a little olive oil, cover with
plastic wrap, and let rise in a draft-free place for 2 hours, until
doubled in size.

Turn the dough out onto a lightly floured board, punch a few times,
flatten it well with your hands, then fold it and punch again.

Divide the dough into quarters and shape each piece into a 1-inch-thick,
15-inch-long baguette. If you like, sprinkle with nigella. Place on a
baking sheet, cover again with plastic wrap, and let rise for 1 to 2
hours, until doubled in size.

Preheat the oven to 375F.

Bake the loaves for 25 to 30 minutes, until they are golden brown and
sound hollow when tapped. Cool on a rack for 15 to 25 minutes.

With a good bread knife, cut the baguettes into 1/2-inch slices. Place the
slices on the rack of an oven set at its lowest setting (175F) and leave
them to dry completely, about 3 hours. Cool on a rack and pack in boxes.

Biscuits will keep for up to 6 months.

Makes about 65 biscuits

VARIATION: To make Mastic Biscuits, substitute a flavorless spirit such as
vodka for the ouzo, and substitute mastic for the anise. Mix the mastic
with the salt and pound in a stone or porcelain mortar to grind.

AuthorNote: Serve these biscuits by themselves as snacks or to accompany
cheese or any savory spread as appetizers.

Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"65 biscuits"
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Per Serving (excluding unknown items): 45 Calories; 2g Fat (37.8% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2044 0 1357