Classic Phefferneuse Recipe

Keyword analysis answer #3

There are many ways to make this classic German cookie, but this is one of my favorite. I do not hold with anise in this cookie, so I was glad to discover a recipe without.

Phefferneuse/Pfeffernusse Recipe

3 cups all purpose white flour

1/4 tsp baking powder

pinch salt

pinch white pepper (this may sound odd, but please don't leave it out)

1 tsp cinnamon

1/4 tsp ground cloves

pinch ground cardamom

1/2 cup chopped candied lemon peel (optional but very nice)

1/2 sliced almonds (or almond flour is easier if you can get it)

3 large eggs

1 cup powdered sugar

1 apple slice (not in the recipe, but used later)

1 cup granualated sugar

Grind the almonds to a powder (coffee grinder or blender work). In a medium bowl whisk together the flour, spices, baking powder, and salt. In a mixing bowl beat pour the gran. sugar. Add eggs, lemon peel, and almond powder and blend. Gradually add flour and incorporate. Refrigerate for one hour or more. Dough may be dry and even a little crumbly. Roll out dough onto floured surface to 1/4 inch thick. Tradition is 1 inch round cookie cutters, but do what pleases you. Bake for 15 minutes in a pre-heated 350 degree oven. When cookies are completely cooled put them in a plastic ziplock with the powdered sugar and shake gently to coat. Store in an airtight container with the apple slice. The cookies are best after two weeks of "ripening" time.