Pfeffernusse
Method
Step 1:
Whisk the egg and sugar together over a bowl of hot (not boiling) water, until thick and mousse like.
Step 2:
Whisk in the rum, then sift in the spices and flour.
Step 3:
Stir in the ground almonds and candied peel, mixing well to form a dough.
Step 4:
Knead for a few minutes on a lightly floured board until smooth - the dough will be quite soft.
Step 5:
Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.
Step 6:
Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.
Step 7:
Preheat the oven to 190°C (170°C fan, gas mark 5). Bake the biscuits for 12-15 minutes until firm and light brown.
Step 8:
As they bake the balls will burst slightly, forming cracks in the surface.
Step 9:
Cool on a wire rack.
Step 10:
Beat the icing sugar with enough lemon juice until it is thick enough to brush on to the biscuits.
Step 11:
Brush on the icing while the biscuits are still warm and allow the icing to set completely before storing in an airtight tin for up to 4 weeks.
