Christmas Calendar 2016 - Giant pepper cookies

I need to fill more of my many cookies tins, so today it is time to bake a giant version of the classic pepper cookies (pebernødder). The good thing about the giant version is, that it does not take forever to roll the pepper cookies into ball shape.

I have found this recipe in the weekly magazine "Søndag" (Julen 2016 issue).

Giant pepper cookies: - approx 35 cookies

• 250 g (cake) wheat flour
• 1 teaspoon carbamate
• 1 teaspoon cardamon
• ½ teaspoon ginger
• ½ teaspoon cinnamon
• 1 teaspoon freshly grained pepper
• ½ organic lemon - only the zest
• 125 g sugar
• 75 g cold butter - diced into small cubes
• 50 g almond - grained into flour
• 2 eggs - whip into homogeneous mass

1. Add flour and all the spices into a mixing bowl, and mix everything together.
2. Add in the lemon zest, almond flour and sugar.
3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs.
4. Add in the eggs, and form the mix into a dough without kneading it too much. The dough should be more pressed together.
5. Store the dough cold in the refrigerator for 1 hour.
6. Divide the dough into 4 portion, which is placed on cling film and roll into roll with a diameter of 3 cm.
7. Cut each roll into pieces of 2 cm, and roll the pieces into ball shape.
8. Cover the baking tray with baking paper.
9. Heat up the oven to 200'C.
10. Bake the pepper cookies at 200'C for 10-15 minutes, until they are golden in colour.
11. Cold down on a rack, before storing the pepper cookies in airtight containers.