Peppernuts - flour

Method

• Place flour and almonds in food processor and process until nuts are finely ground and powdery.
• Add candied peels and pulse until peels are finely minced.
• Pulse in baking powder salt, pepper, and spices.
• Combine eggs and brown sugar in a large bowl and whisk vigorously until thick and creamy, about 3 minutes.
• Add about one-third of flour mixture stirring with a wooden spoon.
• Add remaining flour mixture, stirring just until combined and dough begins to come away from sides of bowl.
• Scrape dough onto large piece of plastic wrap and form dough into 2 very flat discs, cover completely with wrap, and refrigerate until firm enough to roll into ropes, at least 2 hours or overnight.
• Line 2 cookie sheets with parchment paper.
• Take a handful of dough at a time and roll it beneath your palms on a lightly floured surface into a 1/2-inch-diameter rope.
• Cut each rope into 1-inch lengths.
• Place 1 inch apart on cookie sheets.
• Allow to ripen at room temperature overnight.
• Preheat oven to 350 degrees F. Bake until light golden brown around edges, about 15 minutes.
• Slide parchment onto racks.
• If using just confectioners sugar, place it in a bowl and toss warm cookies in to coat, then transfer to rack to cool completely.
• Alternatively, whisk together confectioners sugar, vanilla, and enough hot water in a small bowl to form a very fluid glaze.
• Dip tops of cookies in glaze, then place glaze side up on racks to cool completely.
• Ripen cookies at least 1 week by storing in an airtight container along with a slice of apple.
• Store in small groups of about 2 cups each for every slice of apple so that the moisture provided by the fruit is effective.