Note: As with many spiced cakes, Pfeffernuesse (Pepper Nuts) are best made ahead of time and allowed to mature to develop their flavour.

Ingredients:

• 10 oz/2 1/2 c plain/AP flour plus extra if needed
• 1/4 tsp baking soda/sodium bicarbonate
• pinch of salt
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom (or substitute 1 1/2 tsp mixed spice for these spices)
• 1/4 tsp freshly ground black pepper
• 2 eggs
• 1 c dark brown sugar
• 1/3 c ground walnuts or almonds
• icing/confectioner’s sugar for dusting

Method

1. Sift the flour, baking soda/ salt and spices together into a large bowl.
2. Cream the butter and sugar together in a large bowl until fluffy.
3. Add the flour/spice mixture to the creamed butter/sugar. Mix well, then add in the nuts. This will form a soft dough. It can be covered and refrigerated overnight.
4. Oven at 375 F
   Butter several baking sheets or use a nonstick liner. Take tablespoons of the dough and roll into balls.
5. Put the Pfeffernuesse (Pepper Nuts) on the prepared baking sheets. Bake at 375 F for 12–15 minutes, until set. Allow to cool for a few minutes on wire racks. Then roll the warm Pfeffernuesse in icing/confectioner’s sugar. Let cool completely. Store in airtight tins for a week or so before serving. Reroll in sugar if needed.

Serve Pfeffernuesse (Pepper Nuts) on a nice platter with Spritz Cookies, Lebkuchen, Basic Sugar Cookies  and Biscochitos.