Pfeffernusse

Notes

• Double the quantity of pepper.

Yield

~4 dozen.

Ingredients

Cookies

• 2 cups plus 2 tablespoon all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon grated or ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup softened unsalted butter
• 1 cup sugar
• 2 large egg yolks (whites reserved for glaze)
• 1/2 cup finely chopped sliced or slivered almonds
• 2 teaspoons finely grated lemon zest
• 2 teaspoons finely grated orange zest
• 6 tablespoons molasses
• 6 tablespoons brandy (or rum or whiskey if you don’t have brandy)

Glaze

• 3 egg whites
• 1 1/2 cups confectioners sugar

Steps

Cookies

1. Whisk together flour, baking soda, baking powder, and spices in a medium bowl.
2. With an electric mixer beat butter and sugar until very fluffy. Add egg yolk and beat until well combined.
3. Stir in almonds and citrus zests, and scrape bowl.
4. In a small bowl mix the brandy and molasses.
5. Alternate stirring in flour mixture and brandy mixture until combined.
6. Cover and refrigerate for at least 8 hours, up to 2 days, to allow flavors to blend together.
7. Preheat your oven to 350 degrees and line cookie sheets with parchment paper.
8. Scoop about a tablespoon of dough, I used a #60 scoop, and roll into a ball in your hands.
9. Line up cookies about an inch away from each other on your parchment.
10. Refrigerate for 10 minutes or more, then bake, 1 sheet at a time, for 12-14 minutes or until lightly browned and no longer wet looking on top.
11. Let cool for about 5-10 minutes before dipping in glaze.

Glaze

1. Whip your egg whites to stiff peaks with an electric mixer.
2. Slowly mix in confectioners sugar, and whip until completely combined with no lumps.
3. With clean hands, dip your still warm cookies into the glaze and completely cover them.
4. Let glaze drip back into the bowl and transfer cookies to a wire rack to allow any excess glaze to drip off.
5. Once all your cookies are glazed transfer them back to your parchment lined pan and put them back in the still warm oven with the door open just a crack.
6. Let the glaze dry in the oven for 5-10 minutes and transfer the pan to the counter.
7. Let the glaze harden completely, for an hour or more, before serving or storing.
8. If storing immediately, turn the cookies over and let the bottoms dry for an hour before stacking, and divide layers with parchment or wax paper to avoid sticking.

Source

https://brooklynhomemaker.com/2013/12/18/pfeffernusse/