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