On one of our last visits to Italy I bought a bag of spicy Taralli al Peperoncino, Chilli Taralli. Taralli, the oval-shaped bread"sticks" originating in the southern Italian region of Puglia, make a very nice snack food with a glass of wine or a cold beer. They may be flavored savory or even sweet.
Back home I used a recipe from Maggie Glezer's Artisan Baking Across America for Fennel Taralli, omitted the fennel and added both ground and crushed chiles.
Like bagels Taralli are boiled before they are baked in the oven. Taralli keep very well.
Das deutsche Rezept für Chili Taralli gibt es hier in meinem Brotkasten.