Measure out all the ingredients. Have the butter at room temperature. I used regular ground black pepper. You can use caster sugar instead of powdered or granulated.

Sift the cake flour, almond powder, cocoa powder and black pepper together. You only need a pinch of black pepper! Don't add too much!

Melt the chocolate over a pan of warm (60°C to 70°C) water. Keep it over the pan of warm water so that it doesn't harden.

Chop up the nuts finely. You can just use mixed snacking nuts. I used sliced almonds, walnuts, macadamia nuts and pistachios this time.

Whip the butter until it's creamy.

Add the melted butter and mix well. If the chocolate is hotter than body temperature the butter will melt, so be careful.

Add the sugar and salt and mix well.

When it turns creamy, it's done.

Add the sifted powdered ingredients.

If it's hard to mix, add it in 3 batches, using a rubber spatula or a rice paddle etc.

When the batter has lost almost all of its flouriness, add the chopped nuts and fold them in.

When it comes together as a batter, it's done.

Put the batter in a plastic bag, and rest in the refrigerator for 30 minutes.

Start heating the oven at 200°C Form the cookie dough into 2cm or so balls. Each one is about 10g. Bake in a 170°C oven for 20 to 25 minutes.

Roll the freshly baked hot cookies in powdered sugar to coat. You can put them in a plastic bag and shake them around too.

Done. You can coat the cookies with cocoa powder instead of powdered sugar. In that case the cookies may not be sweet enough, so increase the sugar in the dough to 40 g. You can also dust the cookies with cocoa powder after coating them with powdered sugar.