Italian Peanut Cookie

(Biscotto di arachidi italiano)

Ingredients

2 cups flour

1/2 teaspoon ground black pepper

1/4 tsp salt

1 1/2 teaspoons baking powder

Zest of one medium orange

1 cup dark corn syrup or honey

2 cups dry-roasted peanuts, chopped

Preparation Instructions Combine dry ingredients. Roast peanuts in 350-degree oven for 10 minutes. Coarse chop in food processor. Add orange zest, molasses and peanuts to dry ingredients. Mix well by hand.

Divide dough in half. Wet hands with water and shape each half into a log about 14 inches long. Place on parchment paper on cookie sheet. Bake at 350 degrees for 18 to 20 minutes.

Cool. Slice logs diagonally as you would for biscotti. Make slices about 1/2-inch wide.

Re-bake for 5 to 7 minutes. Cool. Dust tops with confectioners’ sugar.

Yield: About 4 dozen cookies.