55 g butter
50 g sugar
1/2 vanilla pod, seeds only
1/2 teaspoon orange peel (or more), finely grated
dried hot chili, finely ground; amount as desired (*)
1/2 egg, beaten
125 g flour
1 pinch baking powder
1/4 teaspoon sea salt
chocolate, 70%, melted with a pinch of chili; for decorating
(*) It depends on the heat value of the chili, how much you need or like to use. Taste the dough: There should be a perceptible but subtle hint of heat.
Combine butter, sugar, vanilla, orange peel and chili. Whisk until creamy. Add the egg and stir well. Add flour, salt and baking powder. Mix just a few moments to incorporate. Then, using your hands, knead until smooth. Put the dough into a freezer bag, roll to 3 mm thickness and refrigerate for about 1 hour.
Slice the freezer bag. Using a cookie cutter, cut out cookies. Place on a baking sheet (lined with parchment paper) and bake in preheated oven at 160 deg C for about 15 minutes or until the edges start to turn golden. Let cool on a rack before decorating.