John Myers
Pepper Nut
The perfect pepper nut recipe with a picture and simple step-by-step instructions.
Glaze:
- 200 g Sugar
- 50 g Peeled and ground almonds
- 0,5 tsp Cinnamon
- 0,25 tsp Pepper White
- 1 tsp Lemon zest
- 250 g Flour
- 0,5 tsp Baking powder
- 270 g Powdered sugar
- 1 Lemon, juice
- 1 Water
- Beat eggs and sugar until frothy. Stir in the almonds, cinnamon, pepper and lemon zest. Mix flour and baking powder and add to the egg mixture. First mix with a hand mixer until crumbly. Then place on a work mat and knead with your hands to form a smooth dough.
- Preheat the oven to 160 ° circulating air. Line the tray with baking paper. First mix the powdered sugar with the lemon juice and then stir in a teaspoonful of water until you have a slightly viscous, non-watery glaze.
- Using a teaspoon, cut off small portions from the dough and shape them into balls. In between, wash your hands with cold water and dry them again. Place the balls on the baking tray at a distance and bake lightly for 15 minutes on the middle rack. They are allowed to crack open a little on the surface. Then take it out immediately and place it on a grid together with the baking paper.
- Dip the hemispheres with the bulge in the glaze, turn them over and lift them out with a praline fork. Knock off any excess glaze on the edge of the bowl and then place it back on the baking paper. Let the casting solidify. Remove any wide edges with a sharp knife.
- The above amount of dough makes 40 pieces. Storage in a well-sealable can, then they stay nice and soft.
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