Swiss PepperballsHome >> Recipes
Here are some of the most popular cookies in the Swiss-German-speaking part of Switzerland - gingerbread balls flavored with white pepper - a real treat.
Pfäffernüss [pfay fair nuss] Peppernuts
I bought candied orange from G. Detout in Paris, but you can find them in many confectionery shops across the world.
Slice lengthwise witha sharp knife ...
... then crosswise.
Combine the eggs with the sugar in a large bowl...
... then whisk until fluffy and thoroughly mixed.
When the sugar-egg alliance starts turning white, add the ground almonds...
... then the candied orange.
Grind the spices to a fine powder...
... and add them to the dough.
Use a whisk ...
to mix the ingredients.
Then the baking powder. Don't you like this picture?
Combine everything using a paddle ...
... until you get a smooth dough.
Wet the palms of both of your hands. Take a walnut-sized piece of dough and roll it in between both palms until you get a smooth sphere. I apologize but I did not manage to do this with my camera - you'll just have to figure out the movement on your own!
Lay the balls on a piece of baking paper. Space them well as the balls will grow as they bake. Bake for 15 minutes at 220°C / 450°F
Let's prepare the glazing. Place the confectioner's sugar in a bowl, then let a little lemon juice fall on it drop by drop.
Drip, drip, the mighty power of the liquid soon turns the white mountain into a swamp. Mix with a brush.
Remove the cookies from the oven - they have grown so much, I almost did not recognize them!
Place the glazing bowl on the cookie tray ...
... and start painting each cookie with the glazing, covering every side. Nothing like a good sugarcoating to make some people swallow a pepper cookie.
Serve on a plate with no warning notice ...
... or pile them in peppercorns so that people are aware of the contents.