Перечное печиво

These cookies owe their pungent bite to a good dose of freshly ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in Vino Cotto (reduced cooked wine) or sweet wine at meal's end.

unsalted butter for greasing the baking sheet

2 cups blanched almonds

1 cup honey

1/2 teaspoon freshly ground white pepper

1/4 teaspoon salt

grated zest of 1 orange

1 cup cake flour, plus extra if needed

Preheat the oven to 325 °. Butter an 11- x 17-inch baking sheet. In a food processor, grind the almonds until fine and powdery, being careful not to overprocess them or they will turn into a paste- turn out into a bowl.

Pour the honey into a 1-quart pot and heat over a medium flame until it is boiling. Add the ground almonds, pepper, salt, and orange zest, and stir with a wooden spoon to combine thoroughly. Add the flour by the tablespoon until a firm, solid dough forms, stirring all the while- you may not need all of the flour. (If a dough fails to form, add more flour by the tablespoon until the ingredients gather around the spoon.) Cool the dough to room temperature.

Transfer the cooled dough to a counter, cut it into 8 pieces, and shape each piece into a flat 2-inch-wide log. Place the logs on the buttered baking sheet, about 2 inches apart, and bake 25 minutes, or until set but still pale. Cool 5 minutes, then slice into 1/4-inch-thick slices with a serrated knife. Cool on a tray and store in an airtight tin for up to 4 weeks. Makes 30