Cantuccini with Black Pepper and Orange Zest

Name: Cantuccini with Black Pepper and Orange Zest
Yield: Makes about 25
Ingredients: black peppercorns 1 tsp, freshly ground; finely grated orange zest 2 tsp; vanilla extract ½ tsp; plain flour 250 g/9 oz, plus extra for kneading; caster sugar 200 g/7 oz; eggs 2, plus 1 egg yolk; aniseeds or fennel seeds 1 tsp; baking powder ½ tsp; whole almonds 100 g/3½ oz, with skins; vin santo to serve

Preparation info

Makes about
25

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

This is adapted from a recipe by my friend Rachel Demuth, owner of Demuths Restaurant and Vegetarian Cookery School in Bath. There is just enough pepper to make itself felt, and it combines beautifully with the sweet clean flavours of orange and aniseed.

Ingredients

eggs 2, plus 1 egg yolk
caster sugar 200 g/

Cookies
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line two baking trays with baking parchment.

In a large mixing bowl, whisk together the eggs, sugar, orange zest and vanilla extract. Sift in the flour and baking powder, then sprinkle over the aniseeds and black pepper. Now bring the doug