pfeffernuesse (peppernuts)

Ingredients

• 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

Directions

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.

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