I first came across these cantucci with a kick exactly a year ago, when I received a European Blogging By Mail parcel from Johanna of The Passionate Cook. They were absolutely gorgeous - crunchy and bravely flavoured with ginger and pink peppercorns. I printed out the recipe straight away, but somehow I didn't manage to make these until last Friday. Silly me!
May I proudly present you with:
Johanna's cantucci* with almonds, ginger and pink peppercorns
I took these along to a dinner party on Saturday night, where - following a very tasty Sri-Lankan meal - we dipped them into coffee and/or cloudberry liqueur from Lapponia. I am so making these again soon. So should you, so go and get that recipe from Johanna's blog a.s.a.p! Or, if you're looking for something more lemony and are not too keen on almonds, then try these Pignoli Cantuccini with pine nuts from Delicious Days.
* You Say Biscotti, I Say Cantucci (a la Ella Fitzgerald & Louis Armstrong)
Note that there is some cross-Atlantic confusion about the name here. Italians call this type of crunchy cookies cantucci (meaning 'little stones' in Italian). In North America, on the other hand, these cookies are known 'biscotti'. These particular cantucci would hence be called almond, ginger and pink peppercorn biscotti across the Atlantic. The explanation? Biscotti means 'cooked twice' in Italian, suitably describing the way these cookies are prepared. However, the word 'biscotti' has later extended to a generic name to describe pretty much any cookie in Italian (a bit like the word 'biscuit' in British English).
Click here for a very informative post about cantucci/biscotti.