Pfeffernuesse #2
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 250 | grams | Sugar |
| 250 | grams | All purpose flour |
| 50 | grams | Cornstarch |
| 1 | teaspoon | (level) baking-powder |
| 1 | tablespoon | Rum |
| ½ | Grated citron skin | |
| Just a trace of clove; allspice and nutmeg (for each) | ||
| 1 | pinch | Pepper |
| 1 | teaspoon | (level) cinnamon |
| 75 | grams | Chopped candied lemon-peel |
| Icing | ||
Directions
From: kknopp@... (Kerstin Knopp) Date: Thu, 15 Dec 1994 10:35:38 +0000 Beat eggs and sugar until fluffy, pour in gradually flour mixed with cornstarch and baking powder, rum and the various spices. Last knead in the candied lemon-peel. Let rest dough for about one hour then roll out (approx. 1 cm) and cut out small round biscuits, lay on a greased baking-sheet. Bake in a preheated oven for about 10-15 minutes at 190-200C.
Let cool down and cover with icing. I hope my translation of the recipe is not too difficult to understand REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .