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Preheat oven to 300 degrees F.
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Line two baking sheets with parchment paper.
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Whisk together the almond and hazelnut flour, white pepper, and salt. Set aside.
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Beat the egg white with the whisk attachment of your mixer. When the egg white turns foamy, add a pinch of salt. Beat until stiff peaks form.
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Beat a cup of powdered sugar into the egg white one heaping tablespoon at a time until fully combined.
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Chop the chocolate and melt it in a double boiler.
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Add the melted chocolate, vanilla extract, and agave to the egg white mixture and thoroughly combine.
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Add the dry nut mixture until just combined. The dough will look crumbly. However, when you pat it together, it sticks together fine.
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Roll the dough out onto a lightly powdered sugared work surface.
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Cut out heart shapes and place them on the prepared baking sheets.
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Bake for 10-12 minutes.
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Remove from oven and transfer the cookies to cooling racks. Place the racks on top of the parchment-lined baking sheet and let the cookies cool completely.
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Roughly crush the peppercorns in a mortar and pestle or with a kitchen mallet.
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Whisk together the remaining 1+12/ cups powdered sugar and water. Mix in the pink food coloring a drop at a time until it turns your desired shade of pink.
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One at a time dip the cookies into the glaze, shake off the excess, replace on the rack, and sprinkle with the crushed pink pepper.
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When the glaze has dried completely, plate and serve.