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
- A few hours before baking soak the raisins in the rum.
- Pre-heat the oven to 160°C/fan 140°C/gas mark 3.
- Line a baking tray with baking parchment.
- Mix together the flour, baking powder and sugar.
- 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.
- 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.
- Tip onto a floured work surface and knead until well combined.
- Roll the dough into a sausage shape approximately 4cm in diameter and transfer to the baking tray. Bake for 30-35 minutes.
- Allow the biscotti to cool for 10 minutes, then use a serrated knife to cut into slices 2-3cm thick.
- 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.