Pfeffernüsse (Peppernuts)

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 1 cup plus 1 tablespoon (135g) all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon baking powder; ¼ teaspoon ground cloves; ¼ teaspoon grated or ground nutmeg; ⅛ teaspoon baking soda; ⅛ teaspoon salt; ⅛ teaspoon black pepper

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until very fluffy: 4 tablespoons (½ stick or 55g) unsalted butter, softened; ½ cup (100g) sugar

3. Step 3.

   Add and beat until well combined: 1 large egg yolk

4. Step 4.

   Stir in: ¼ cup slivered almonds, finely chopped; ¼ cup finely chopped candied orange peel; Finely grated zest of 1 lemon

5. Step 5.

   Stir in the flour mixture in batches, alternating with: 3 tablespoons (60g) molasses; 3 tablespoons (45g) brandy

6. Step 6.

   Cover and refrigerate the dough for at least 8 hours, or for up to 2 days, to allow the flavors to blend.

7. Step 7.

   Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

8. Step 8.

   Shape the dough into ¾-inch balls and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are lightly browned, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then roll the still-warm cookies in: ⅔ cup powdered sugar

9. Step 9.

   Transfer to a wire rack to cool completely.