1 pound (2 ¼ cups) brown sugar
5 eggs
¼ teaspoon cardamom
¼ teaspoon cloves
1 teaspoon cinnamon
½ teaspoon baking powder
3 tablespoons citron, cut fine
1 teaspoon freshly ground black pepper
grated rind of 1 lemon
1 pound flour (4 cups)
Beat the sugar and eggs thoroughly. Sift flour with baking powder and spices; add to sugar and egg mixture. Add lemon rind and citron. Mix well and set in a cool place overnight. Make little balls, place them on greased cookie sheets; flatten and place an almond in the center of each. Bake in oven about 350 degrees to 375 degrees for 10 to 12 minutes. Roll in vanilla powdered sugar. Store in a cookie tin, or on a plate inside a plastic zip storage bag.
By Chef Stephen Block
Adapted from The Kitchen Project
Vanilla powdered sugar (recipe follows)
Grind vanilla bean and sugar in food processor for one minute or until well pulverized.
Find it online: https://vanillaqueen.com/pfeffernusse/