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.
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.
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