Peppernuts

Offer this updated version of the traditional peppery German treat to the person on your Christmas list who just can’t get enough heat—but start early, because they take three weeks to gain full flavor. Don’t forget the apple slice that the recipe includes, or cookies will become quite hard!

3 large eggs

½ cup dark brown sugar, packed

½ cup granulated sugar

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon freshly ground pepper

½ teaspoon ground cloves

½ teaspoon ground cardamom seeds

¼ cup finely ground almonds

¼ teaspoon salt

2 tablespoons lemon juice

Zest of one lemon

Confectioners’ sugar, approximately 1 cup

• Preheat oven to 350°F.
• Break eggs in large bowl and beat with a fork until frothy.
• Add sugars and beat until well mixed.
• In a small bowl, mix together the flour with the rest of the dry ingredients, except the confectioners’ sugar.
• Slowly combine dry mixture with egg mixture.
• Blend in lemon juice and zest.
• Cover bowl with plastic wrap and place in refrigerator for 1 hour.
• With floured palms, roll the dough into 1” balls.
• Bake for 10–15 minutes on greased or nonstick cookie sheets, or until bottoms are just beginning to brown.
• As each batch comes out of the oven, roll immediately in powdered sugar and cool on a wire rack.
• As soon as cookies are cool, place in an airtight container with 1 apple slice. Change apple slice every few days. After 3 weeks, flavors will have had a chance to blend, and cookies are ready for giving. Makes 3½ dozen.