The Spanish Picos Recipe These miniature Spanish breadsticks are made by tying strips of dough in loops and are a great addition to a tapas meal.
1–1 1⁄2 hrs
1⁄2 quantity grissini dough
1 1⁄2 tbsp sea salt
1 Roll out the dough to an 8 x 6in (20 x 15cm) rectangle. Cover with a damp kitchen towel and leave to rise in a warm place for 1–1 1⁄2 hours until doubled in size.
2 Preheat the oven to 425°F (220°C). Dust 2 baking sheets with flour. Cut the dough into 16 strips, then cut each strip into half. Take a half strip, loop it, twist the ends in a single knot, and transfer to a prepared baking sheet. Repeat to shape the remaining strips.
3 Lightly brush the loops with water and sprinkle with the sea salt. Bake the loops for 18–20 minutes, until golden and crisp. Let cool as directed.
The picos can be kept for 2 days in an airtight container.
|Spanish Picos Recipe|