Mix the sugar, eggs, cinnamon, cloves, nutmeg and pepper until frothy. The dough should taste really good peppery. Be courageous, Grandma`s pepper nuts need a lot of pepper. Then add flour and baking powder and knead a firm dough. Put the dough in the refrigerator for an hour.
Then roll out the dough no thinner than approx. 1 cm. The best way to cut out is to use a screw cap, e.g. from a wine bottle, which is the perfect size. Place on a baking sheet lined with parchment paper. Leave to dry for approx. 6 - 7 hours at a cool room temperature. Drying is important.
Preheat the oven to 170 ° C top / bottom heat.
Before baking, turn the pepper nuts and bake for approx. 7 - 9 minutes. If everything is correct, the nuts will rise and break open on the moist top. If they don`t rise, they still taste good.
When the pepper nuts come out of the oven they are still relatively soft and light. But you can see on the underside that they are ready. Watch out! Otherwise they will be too dark from below.
After cooling down, the nuts become really hard. But it has to be like that, after all, the nut has to be cracked.
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