23 December 2009

Recipe: Pfefferneuse

These aren't quite as dry/hard as most commercial pfefferneuse I've had, but they're still drier than I'd prefer. (I like soft cookies best.) The flavour is pretty amazing though. Well, if you like spice cookies. And I do. Yum.

Makes many dozen. (I made these in the photo a little larger than I've done in the past, but slightly smaller sized will result in about 9 dozen.)

3 eggs
1 cup (250 ml) granulated sugar
1 cup (250 ml) brown sugar, packed
2 3/4 cup (675 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/2 tsp (2 ml) nutmeg
1/4 tsp (1 ml) cloves
1/4 tsp (1 ml) fresh ground black pepper
1 1/2 tsp (7 ml) lemon zest
1/2 cup (125 ml) finely chopped almonds

1. Beat eggs until frothy. Add both sugars and beat until light and fluffy.
2. Add remaining ingredients. Mix together with your hands once the dough is too stiff to stir with a spoon.
3. Roll into ropes 1/2 inch (1.25 cm) in diametre. Slice into pieces 1/2 inch long. Place on parchment paper covered baking sheet (or greased sheet, if you've not got parchment paper). Bake in 375F/190C/Gas Mark 5 oven for 15 minutes or until browned on the bottoms. Maybe a bit less browned than mine.

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