Pfeffernusse ("Pepper Nuts")
Makes about 50 small cookies
Ingredients
2 eggs, beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup candied orange and lemon peels, chopped
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp black pepper
1/4 tsp ground ginger
Grated rind of 1 lemon
3 cups sifted AP/plain flour
1/4 cup dark rum
Confectioners' sugar, for dusting
Directions
Beat eggs and sugar together until frothy. Add almonds, orange and lemon peels.
Add spices and lemon rind to flour, then combine with egg mixture and knead to a firm, smooth dough.
Shape into a long roll, about 1-1/2 inches in diameter. Chill, then cut into 1/2-inch slices. Place slices on greased baking sheets and let stand uncovered overnight.
The next day, turn over the slices and bake in a 300F oven for 20 minutes or until lightly browned. While still warm, sprinkle with rum and dust with confectioners' sugar.
Once completely cooled, store in an airtight container. They will become chewier and more flavorful over the coming days.
Recipe courtesy of The Art of German Cooking, by Betty Wason
Makes about 50 small cookies
Ingredients
2 eggs, beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup candied orange and lemon peels, chopped
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp black pepper
1/4 tsp ground ginger
Grated rind of 1 lemon
3 cups sifted AP/plain flour
1/4 cup dark rum
Confectioners' sugar, for dusting
Directions
Beat eggs and sugar together until frothy. Add almonds, orange and lemon peels.
Add spices and lemon rind to flour, then combine with egg mixture and knead to a firm, smooth dough.
Shape into a long roll, about 1-1/2 inches in diameter. Chill, then cut into 1/2-inch slices. Place slices on greased baking sheets and let stand uncovered overnight.
The next day, turn over the slices and bake in a 300F oven for 20 minutes or until lightly browned. While still warm, sprinkle with rum and dust with confectioners' sugar.
Once completely cooled, store in an airtight container. They will become chewier and more flavorful over the coming days.
Recipe courtesy of The Art of German Cooking, by Betty Wason
