Pfefferneusse

• Vegetarian

• Produce

  • 1/2 tsp Espresso beans, freshly ground
  • 2 Tangerines or clementines, rind of

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 tsp Mustard, dry

• Baking & Spices

  • 272 g All-purpose flour
  • 1/2 tsp Baking powder
  • 1/8 tsp Baking soda
  • 85 g Bittersweet chocolate
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Nutmeg
  • 1/2 tsp Pepper, freshly ground black or white
  • 1/2 tsp Sea salt, fine
  • 134 g Sugar

• Nuts & Seeds

  • 60 g Pecans, toasted

• Dairy

  • 85 g Butter, unsalted
  • 1 tbsp Butter, unsalted

Found on cookinglight.com

Description

Directions

• Set racks to divide oven into thirds; preheat to 350°F. Whisk together first 10 ingredients in a bowl. Combine sugar and rind in bowl of a stand mixer or a large bowl (if using a hand mixer). Using your hands, rub sugar mixture together until moist and aromatic. Add 85 grams butter to bowl; beat at medium speed for 2 minutes or until well blended. Add eggs, 1 at a time, beating for 1 minute after each addition. (Its OK if mixture looks curdled.) Scrape down sides and bottom of bowl. Add spice mixture; pulse a few times, and then mix on low until most of flour is incorporated. Add nuts; mix until dry ingredients have just disappeared into dough. Turn dough with spatula a few times to blend. Scoop rounded mounds of dough (about 2 teaspoons each) onto each of 2 baking sheets, setting the mounds about 1 1/2 inches apart, to form 40 mounds. Shape each into a ball between your palms (dough will be sticky). Bake 20 minutes or until firm to a gentle squeeze, puffed, cracked, and golden brown on bottom; rotate pans top to bottom and front to back after 10 minutes. Remove pans from oven, and place on wire racks. Place a heatproof bowl over a small saucepan of simmering water (water shouldnt touch bottom of bowl). Add chocolate and espresso; heat, stirring, until chocolate is melted and smooth. Remove bowl from pan; stir in 1 tablespoon butter until blended. Dip tops of cookies in chocolate; place on rack until set (about 20 minutes).