These are very loosely inspired by duvshanyot, or Pfeffernusse. They are actually more closely related to an Italian spice cookie and are hugely popular on the sweet counter at Ottolenghi over Easter and Christmas. The recipe was adapted from the excellent "The International Cookie Cookbook" by Nancy Baggett."
“Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Jonathan Lovekin © 2012