Spicy Pepper Nuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g lemon peel
- 2 cl kirsch
- 2 egg (s)
- 250 g suar, brown
- 4 teaspoons lemon (zest), grated
- 1 teaspoon cinnamon
- 1 pinch (s) pepper
- 1 pinch (s) clove (s), ground
- 1 pinch cardamom, ground
- 50 g almond (s), round
- 300 grams flour
- 1 teaspoon Baking powder
- 100 g powdered suar
- Fat, for the baking sheet
- 1 pinch nutmeg, grated
- 1 pinch allspice, ground
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Chop the lemon peel very finely, mix with the kirsch and let it steep for 20 minutes.
- Beat the eggs and sugar with a hand mixer until creamy. Mix in the grated lemon zest, cinnamon, pepper, cloves, cardamom, nutmeg, allspice and lemon peel along with kirsch. Then add the ground almonds.
- Mix the flour with the baking powder, sieve in and knead into the dough.
- Grease a baking sheet. Preheat oven to 200 degrees.
- Shape the pepper dough into rolls about 5 cm in diameter and cut off each about 2 cm thick slices. Shape them into balls of the same size with lightly floured hands and place them next to each other on the tray.
- Bake the pepper nuts in the oven for about 15 minutes, remove them and toss them in powdered sugar while they are still lukewarm.
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