PFEFFERNÜSSE (PEPPERNUTS)
About sixty 1-inch cookies
As with Lebkuchen, these cookies will keep for a very long time in an airtight container. In fact, we think the flavor and texture improve over time.
Whisk together in a medium bowl:
- 1 cup plus 1 tablespoon (135g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon baking powder
- ¼ teaspoon ground cloves
- ¼ teaspoon grated or ground nutmeg
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Beat in a large bowl, or in a stand mixer with the paddle attachment, until very fluffy:
- 4 tablespoons (½ stick or 55g) unsalted butter, softened
- ½ cup (100g) sugar
Add and beat until well combined:
- 1 large egg yolk
Stir in:
- ¼ cup slivered almonds, finely chopped
- ¼ cup finely chopped candied orange peel
- Finely grated zest of 1 lemon
Stir in the flour mixture in batches, alternating with:
- 3 tablespoons (60g) molasses
- 3 tablespoons (45g) brandy
Cover and refrigerate the dough for at least 8 hours, or for up to 2 days, to allow the flavors to blend.
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Shape the dough into ¾-inch balls and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are lightly browned, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then roll the still-warm cookies in:
- ⅔ cup powdered sugar
Transfer to a wire rack to cool completely.