Pfeffernuesse

Pfeffernuesse

4 cups sifted flour
1 teaspoon each cloves and nutmeg
1/4 teaspoon each black peper, mace and allspice
1 Tablespoon cinnamon
2 teaspoons crushed cardamon seed
1/2 teaspoon salt
1 teaspoon baking soda
2 Tablespoons butter
 2 1/2 cups fine granulated sugar
1/2 teaspoon oil of anise
5 eggs, separated
1 Tablespoon grated lemon peel
1/2 cup each candied citon and orange peel, chopped fine
1/2 cup blanched almonds, ground

Mix and sift flour, spices, salt and soda.  Cream butter with sugar and anise oil.  Add egg yolks; beat until light and fluffy.  Beat in dry ingredients as thoroughly as possible.  Beat egg whites until stiff but not dry.  Combine with first mixture; mix well.  Add remaining ingredients; mix in well, using hands as batter is too stiff for spoon.  If batter appears too stiff or too crumbly, mix in not more than 2 Tablespoons black coffee.

Chill until firm, about 2 hours.  Shape in 3/4-inch balls.  Place balls on a clean tea towel; let stand uncovered in a cool place overnight.  Dust balls with powdered sugar; place on ungreased cookie sheets.  Bake in 350-degree oven 20 minutes. 

Makes 9 dozen.