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Prep Time:

Cook Time:



About the Recipe


2 eggs 1 tsp. baking powder

1 1/2 c. sugar 1 tsp. cinnamon

1/4 c, candied ginger, citron or 1/2 tsp. ground cloves

orange 1/2 tsp. cardamom

1/3 c. almonds 1/2 tsp. ground ginger

zest of 1/2 lemon or 1/2 tsp lemon 1/4 tsp. pepper

extract 1/4 c. milk

2 1/2 c. flour

Whip together eggs and sugar on high speed until tripled in volume and

almost white, about 3 to 5 minutes. Finally, chop crystallized ginger or

citron; grind nuts. Add crystallized ginger (or citron), nuts and lemon zest or extract

to egg mixture and mix until combined. Change to the paddle blade. sift

together spices, flour and baking powder, and slowly add to egg mixture. If the

dough is dry and crumbly, add milk one tablespoon at a time until dough holds

together. Knead gently for a minute or two. until dough is smooth. Cover and

let sit one day; this step is important to allow the flavors to meld. The next day,

preheat oven to 325°. Form dough into balls about 1 to 1 1/2 inches in

diameter; place on a parchment covered baking sheet. Bake 20 to 25 minutes

until browned. Allow to cool 20 minutes.


1 1/2 c. powdered sugar Juice of half a lemon

In a small bowl, whisk together powdered sugar and lemon juice; add a bit of hot water for

a thinner glaze if you like. Dip the tops of the cookies into the glaze and allow excess to

drip off (a cooling rack placed over the parchment lined baking sheets works well. Store

in an airtight container. These keep for a long time and the flavor improves with age.


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