Peppernuts (Pfeffernüsse) are spicy cookies that are very hard when they are cooled. Store in tightly covered containers with a piece of apple.
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Peppernuts (Pfeffernüsse)
- 1/2 cup almonds (blanched)
- 4 cups flour (sifted)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/4 teaspoon mace
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 oz candied citron
- 4 eggs
- 2 cups sugar
- 2 1/4 teaspoon brandy
- Grease Cookie sheets
- Grate 1/2 cup (2 1/2 oz) blanched almonds
- Sift together into a bowl the flour, cinnamon, nutmeg, allspice, cloves, mace, salt & pepper. Stir in the almonds and set aside.
- Chop and set aside the 3 oz. candied citron.
- Beat until thick and piled softly 4 eggs.
- Add gradually, beating thoroughly after each additon 2 cups of sugar.
- Add the flour-almond mixture into fourths, blending thoroughly after each addition. Mix in the citron. Turn about on half the dough onto a lightly floured surface and roll 1/2″ thick. Cut with a lightly floured 1″ round cookie cutter. Transfer to cookie sheets.
- Put a drop of brandy on the center of each cookie.
- Bake at 350°F for 15 to 20 minutes or until cookies are lightly browned.
- Remove to cooling racks, cool & store.
Makes about 11 dozen cookies.
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