Very popular in many European countries, these lovely little cookies have black pepper, which enhances the other spices in the cookie without adding heat.
- Portion size 120 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn large bowl, beat together eggs, brown sugar and granulated sugar on medium speed until slightly thickened and light in colour, about 6 minutes. Fold in candied ginger and lemon rind.
In separate bowl, whisk together flour, almonds, baking powder, cinnamon, cardamom, nutmeg, pepper, ginger, cloves, allspice and salt ; stir into egg mixture with wooden spoon. Turn out onto lightly floured surface; knead until combined. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Divide into 12 portions. Roll each portion into 10-inch (25 cm) rope; cut into 1-inch (2.5 cm) pieces. Place, 1/2 inch (1 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in centre of 325°F (160°C) oven for 15 minutes or until light brown. Let cool on pans for 15 minutes.
Into bowl, sift icing sugar. Roll cookies in sugar, a few at a time, to coat. Let cool on rack. (Make-ahead: Store in airtight container for up to 1 month.)
Nutritional facts Per Cookie: about
- Sodium 5 mg
- Protein trace
- Calories 22.0
- Total fat trace
- Cholesterol 3 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 2.0