1: In a bowl, mix farina 00 and farina di mandorle.
2: Add grated parmigiano and butter cut into pieces.
3: Incorporate abundant pepe nero and white wine.
4: Knead vigorously by hand until a homogeneous and compact dough is formed.
5: Roll out the dough between two sheets of parchment paper to about half a centimeter thick.
6: Cut out circles with a cookie cutter.
7: Place all the pepper biscuits on a baking tray lined with parchment paper.
8: Bake in a preheated ventilated oven at 180°C for 10 to 12 minutes.
9: Remove the biscuits from the oven and let them cool completely.
10: In a bowl, mix robiola with grated parmigiano using a spoon.
11: Add pepe nero and mix again.
12: Take the cooled pepper biscuits, spread some cream cheese on one, and close with another biscuit, pressing lightly.
