Paprenjaci

Method15 steps · about 45 min

1. 1

   Step 1: Add the flour (3 cups) into a large bowl.

   Uses 3 cups flour (sifted)

2. 2

   Step 2: Add the caster sugar (¾ cup), ground walnuts (1 cup), nutmeg (½ teaspoon), cinnamon (½ teaspoon), cloves (½ teaspoon), pepper, salt (1 pinch) and orange peel, then mix.

   Uses ¾ cup caster sugar · 1 cup ground walnuts · ½ teaspoon nutmeg (freshly ground) · ½ teaspoon cinnamon · ½ teaspoon ground clove · ½ teaspoon black pepper (freshly ground) · 1 pinch salt · finely grated peel of 1 orange

3. 3

   Step 3: Add the lard (4 oz.) or butter and rub it in with your fingers until the mixture is crumbly.

   Uses 4 oz. lard (or butter)

4. 4

   Step 4: Add 1 whole egg and 3 egg yolks.

   Uses 1 whole egg · 3 egg yolks

5. 5

   Step 5: Add the honey (3 tablespoons) and mix well.

   Uses 3 tablespoons honey

6. 6

   Step 6: Place the mixture on a flat surface and knead it quickly to form a ball.

   Uses spiced biscuit mixture

7. 7

   Step 7: Cover with plastic wrap and let the dough rest in the refrigerator for 2 hours.

   Uses Paprenjaci dough

8. 8

   Step 8: Remove the dough from the refrigerator.

   Uses chilled Paprenjaci dough

9. 9

   Step 9: Cut in half and roll on a floured surface to a thickness of ¼ inch (5 mm).

   Uses chilled biscuit dough · flour for dusting, as needed

10. 10

    Step 10: Using a wooden paprenjaci mold, make imprints on the dough and cut carefully.

    Uses rolled biscuit dough

11. 11

    Step 11: Place the paprenjaci on a baking tray lined with parchment paper.

    Uses stamped cut biscuits

12. 12

    Step 12: Preheat to 400 F (200°C) and bake the biscuits for about 25 minutes, checking earlier and removing them when browned.

    Bake biscuits · 25 minUses shaped Paprenjaci

13. 13

    Step 13: Let them cool completely on a rack and transfer to an airtight container.

    Uses baked Paprenjaci

14. 14

    Step 14: Let them sit for two days before serving.

    Uses cooled Paprenjaci

15. 15

    Step 15: They can be kept in a sealed metal or glass container for up to 6 weeks.

    Uses rested Paprenjaci