Start by whisking the egg yolks and oil in a medium bowl.
In a separate bowl, beat the egg whites and sugar until stiff.
Fold in the pepper and finely chopped chocolate.
Add the tapioca flour, yeast and yolk-oil.
Add kamut flour and salt.
Combine well, then place back in the bowl and rest in the fridge for 40 mins.
On a well-floured surface, with a well-floured rolling pin, and using more flour on the surface of the dough, roll to 1/2 cm high.
Cut out biscuits and carefully transfer them onto two baking trays lined with baking paper.
Bake at 200 °C for about 15 minutes.