Cubeb Pepper & Raisin Biscotti Recipe

It's an unusual combination but cubeb pepper, with its sweet-nutmeg, biscuity aromas, works surprisingly well in biscotti. This small, tailed pepper has big eucalyptus flavours and leaves a cold spiciness in the mouth. Combined with raisins and coarsely chopped almonds it makes for a winning combination.

Serve alongside tea or coffee, or wrap them up in cellophane for a delightful Christmas gift.


Ingredients Serves: 16

  • 125g plain flour, plus extra for dusting
  • 1/4 tsp baking powder
  • 125g caster sugar
  • 1-2 eggs, lightly beaten
  • 75g blanched almonds, roughly chopped
  • 1 heaped tsp ground cubeb pepper
  • 60g raisins
  • 20g rum (or other spirit), for soaking the raisins

Method

  1. A few hours before baking soak the raisins in the rum.
  2. Pre-heat the oven to 160°C/fan 140°C/gas mark 3.
  3. Line a baking tray with baking parchment.
  4. Mix together the flour, baking powder and sugar.
  5. Add half the beaten egg a little at a time to form a stiff dough. You may not need all the egg. The dough shouldn't be sticky.
  6. Drain the raisins and pat them with kitchen towel to remove excess moisture. Add the ground cubeb pepper, blanched almonds and raisins to the dough.
  7. Tip onto a floured work surface and knead until well combined.
  8. Roll the dough into a sausage shape approximately 4cm in diameter and transfer to the baking tray. Bake for 30-35 minutes.
  9. Allow the biscotti to cool for 10 minutes, then use a serrated knife to cut into slices 2-3cm thick.
  10. Place the slice back on the baking tray cut side up and bake for a further 20-30 minutes, turning them over half way through. The biscotti should be dry and a very light golden brown. They will keep for 2-3 weeks in an airtight container.

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