Summary

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

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Instructions

1. Chop the lemon peel very finely, mix with the kirsch and let it steep for 20 minutes.
2. 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.
3. Mix the flour with the baking powder, sieve in and knead into the dough.
4. Grease a baking sheet. Preheat oven to 200 degrees.
5. 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.
6. Bake the pepper nuts in the oven for about 15 minutes, remove them and toss them in powdered sugar while they are still lukewarm.