Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There are many sorts of pfeffernuesse. This is a simplified form from an
American book of German cooking. They taste pretty good. They must be
made ahead and aged though, like lebkuchen; they are quite hard at
first.

2 eggs beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup candied peel finely chopped (peel is optional)
1 tsp (ground) cinnamon
1/8 tsp (ground) cloves
1/4 tsp (ground) black pepper
1/4 tsp (ground) ginger
grated rind of one lemon
3 cups sifted all purpose white flour
about 1/4 cup rum (optional)
confectioner's sugar


Beat eggs and sugar together. Add almonds and peel if used. Add spices
and lemond rind to flour; combine with egg mixture and knead to a firm
dough.
Shape into a long roll about 1 1/2 inches in diameter. Chill, then cut
into 1/2 inch slices. Place slices on greased baking sheets and let
stand uncovered in a cool place overnight.
Turn the slices over and bake in a 300 F oven 20 minutes, until lightly
browned.

While still warm sprinkle with rum and confectioner's sugar. Store in an
airtight container; they will soften in a few days.

(I like them better shaped as little domes rather than slices. They can
also be iced with confectioner's sugar glaze.)