Almond Pfeffernusse Recipe
Ingredients
| Eggs | 5 | |
| Firmly packed brown sugar | 2 Cup (16 tbs) | |
| Grated rind of 1 lemon | ||
| Strong coffee | 3 Tablespoon | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt, Pepper and Nutmeg | 1/2 Teaspoon | |
| 1 teaspoon each of cloves and allspice | ||
| Cinnamon | 1 Tablespoon | |
| Cardamom | 1/8 Teaspoon | |
| Ground almonds | 1 Cup (16 tbs) | |
| 1/2 cup chopped citron | ||
| Aniseed | 1/4 Teaspoon | |
| Apricot brandy | ||
Directions
Beat eggs until thick.
Gradually beat in sugar.
Add remaining ingredients, except brandy; mix well.
Chill.
Shape into rolls 1 inch in diameter.
Cut slices 1/2 inch thick.
Let stand in cool place to dry overnight.
Turn cookies over and put a drop of brandy on each to make cookies pop and become rounded.
Bake in preheated slow oven (300°F.) for about 20 minutes.
Gradually beat in sugar.
Add remaining ingredients, except brandy; mix well.
Chill.
Shape into rolls 1 inch in diameter.
Cut slices 1/2 inch thick.
Let stand in cool place to dry overnight.
Turn cookies over and put a drop of brandy on each to make cookies pop and become rounded.
Bake in preheated slow oven (300°F.) for about 20 minutes.
Chef
