Italian Pepper Balls Chef John's Recipe

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Italian Pepper Balls

"These keep well and also freeze well. Rum or whisky works well in place of the brandy."

Ingredients :

  • 3/4 cup shortening
  • 1 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1 fluid ounce brandy
  • 1/2 cup finely chopped walnuts
  • 1/3 cup butter
  • 3/4 cup confectioners' sugar
  • 5 tablespoons unsweetened cocoa powder
  • 2 fluid ounces brandy

Instructions :

Prep : Cook : 75M Ready in :
  • Melt shortening and cool. Add in white sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and baking soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
  • Wrap dough in plastic and refrigerate 4-8 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Break off little pieces of dough and roll into small balls, about 3/4 inch in diameter. Bake at 350 degrees F (175 degrees C) for 20 minutes. DO NOT overbake. Remove from pan and roll in glaze.
  • To Make Glaze: Combine 1/3 cup of butter, 3/4 cup confectioners' sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.

Notes :

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