Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

Pfeffernusse: Spicy nut truffles

• 1 2/3 cups whole (unblanched) almonds
• 2/3 cups walnuts
• 3/4 cup sugar
• 2 teaspoons ground cloves
• 1 teaspoon baking powder
• Good pinch salt
• 1 egg, or a little more.
• Confectioners sugar, sifted (do not skip the sifting)

Preheat the oven to 400 degrees. Process all ingredients except the egg until you obtain a finely ground mixture. Transfer to a mixing bowl. Add the egg and mix until the mixture is smooth and malleable, adding just a little more egg if necessary. Do not over-handle the mixture or you will make it greasy. Shape the mixture into little balls. Pour confectioners sugar over the balls, shaking out the excess. Place the balls on a real (not disposable) cookie sheet lined with foil. Bake 15 mn, not a second longer. Let the truffles cool completely before storing in an airtight tin.

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