18th door of the Advent calendar
Ingredients for 30 pieces:
- 2 eggs
- 250 g caster sugar
- 1 teaspoon cinnamon
- 1 pinch of clove powder
- 250 g flour
- 1 pinch of salt
- 1 heaped teaspoon baking powder
Put the eggs in a mixing bowl and use the electric hand mixer to whisk until frothy.
Add the sugar and whisk everything together to a nice white foam so that the sugar has pretty much dissolved.
Mix the flour with salt, baking powder, cinnamon and clove powder.
First stir in half of the amount of flour again with the mixer, then knead the other half of the flour into the dough.
You should now have a soft, malleable dough, if not, add a little more flour.
Let this dough rest in the warm kitchen for about 20 minutes.
On a work surface sprinkled with flour, take a portion of dough and divide into small pieces.
Roll each piece of dough into a small ball, by hand flatten it a little on the work surface and place it upside down on a baking sheet lined with baking paper. Continue with the rest of the dough.
Leave the tray with the prepared dough to dry at room temperature until the next day without covering it.
The next day, turn over every single pepper nut again. Put some fruit brandy (cherry brandy tastes very good) in a small cup and use a pastry brush to brush the top of each soft pepper nut.
Preheat the oven to 200°C, bake on the middle shelf, for 10 minutes.
In the meantime, mix the icing sugar and fruit brandy into a thin icing.
Remove the soft pepper nuts from the baking sheet while they are still hot, place them on a wire rack. Coat the soft pepper nuts, while still warm/hot, with the icing.
Then allow to dry well and store in a tin until consumption.