5 eggs
2 cups brown sugar
Grated rind 1 lemon
3 tablespoons black coffee
6 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mace
½ teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/~ teaspoon crushed carda-mom
1 cup ground almonds
1/2 cup chopped citron
¼ teaspoon anise oil
Beat
eggs until thick, add sugar a
little at a time, beating
thoroughly. Add lemon rind, then
coffee alternately with the flour
which has been sifted with the
baking powder, salt and spices.
Add nuts and citron. Chill 2
hours, then take pieces of dough
and roll into rolls about an inch
in diameter, slice off half-inch
pieces and set on a buttered
cookie pan. Allow to stand
overnight in a cool place to dry.
In the morning turn each cookie
over and put a drop of apricot
brandy on each moist spot. Bake in
a slow oven — about 300— for 20
minutes. The brandy causes the
cookies to pop and become rounded.
The cookies are better for aging
and should be kept in an airtight
tin, being softened finally by the
addition of a cut apple to the
tin. They may be rolled in
confectioners’ sugar which has
been stored with anise or they may
be frosted. If they are frosted,
no apple will be needed for
softening purpose.
For the frosting, mix
anise-flavored confectioners’
sugar with egg white and a little
water, brush the frosting over the
whole cookie and allow it to dry
partially. While it is still a
little damp, roll the cookie again
in confectioners’ sugar.
This finally is the recipe for
which we searched and with which
we experimented for years.
Sometimes we would get the texture
right, sometimes the flavor would
be right. Never did we manage to
get every thing right until we
figured out this combination of
spices. My cookie isn’t as dark as
commercial Pfeffernusse and the
black pepper may be too strong for
your taste, but these cookies
taste the way Pfeffernusse ought
to taste, if that means anything
to you. It does to me.
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