• 6 cups unsifted all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 3/4 teaspoons ground nutmeg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 5 large eggs
  • 2 cups firmly packed light-brown sugar
  • 3 tablespoons black coffee
  • 1 cup ground blanched almonds
  • 1 teaspoon grated lemon peel
  • 1/2 cup confectioners' sugar


1. In large bowl, combine flour, cinnamon, baking powder, allspice, cloves, nutmeg, pepper, salt and cardamom; set aside. In large bowl of electric mixer, at high speed, beat eggs until fluffy. Gradually beat in light-brown sugar until blended. At low speed, alternately beat in flour mixture and coffee. With rubber spatula, fold in almonds and lemon peel. Wrap in plastic wrap; refrigerate until firm, about 2 hours.

2. Preheat oven to 300 degrees F. Grease 2 large baking sheets; set aside. Roll 1 tablespoon dough into a ball; place on prepared baking sheet. Repeat with remaining dough, placing cookies 1 inch apart on baking sheets. Bake 18 minutes, or until cookies are lightly browned. Cool on wire racks. Place confectioners' sugar on sheet of waxed paper; roll cookies in sugar until coated.

Makes about 8 dozen

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Submitted 6/13/05.
Source: McCall's Best Recipes:1990
Submitted By: Linda Wilson
pfeffernuesse (peppernuts)