Plain Peppernuts

Ingredients

• % lb. of sugar
• Vz tsp. of ammonia
• 2 eggs
• 1% tsps. of cinnamon
• 1 tsp. of cloves
• Vi tsp. of pepper
• % cup of brandy
• Flour enough to make a stiff dough

Method

1. 1

   Stir sugar with eggs for 0.5 hour, then add spices and ammonia.

2. 2

   Stir in enough flour to make a stiff dough, roll out, cut into small cookies, and let sit for 2-3 days.

3. 3

   Dip in brandy and bake slightly in a medium oven.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 158. The excerpt below is the record exactly as published.

PLAIN PEPPERNUTS. % lb. of sugar Vz tsp. of ammonia 2 eggs Flour enough to make a stiff 1% tsps. of cinnamon dough 1 tsp. of cloves Vi tsp. of pepper % cup of brandy Preparation : The sugar is stirred V^ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulver- ized with a knifeblade. Stir in enough flour to make a stiff — 332 — dough, roll it out and cut out small cookies. Leave these for 2 to 3 days, turning them over and dipping in brandy and bake slightly in a medium oven. No. 49— ALMOND STRIPS No. 2. % lb. of sugar 3 eggs % lb. ot almonds, sliced fine and roasted Flour enough to make a stiff dough

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