PFEFFERNÜSSE

Pfeffernüsse translates in English as “pepper nuts”, and they are one of the most traditional cookies made during the holidays in many countries in Northern Europe. It is a perfect cookie to offer as a gift, as they are best when consumed a few days after baking. The recipe is found in the cookbook “Classic German Baking“, but it is also available online (click here). I made half the amount of spice mix, and still had plenty leftover.

PFEFFERNÜSSE
(as published in Tasting Table)

For the Lebkuchengewürz spice mix:
5 tablespoons ground cinnamon
1½ tablespoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground mace
¾ teaspoon ground star anise

For the cookie dough:
2½ cups all-purpose flour
1 teaspoon cocoa powder
¼ teaspoon kosher salt
½ cup honey
¼ cup, plus 2 tablespoons, granulated sugar
2 teaspoons lebkuchengewürz
⅛ teaspoon white pepper
1 teaspoon baker’s ammonia
1 tablespoon rum, slightly warmed
1 egg

for glazing:
¾ cup confectioners’ sugar
lemon juice added to desired consistency

Make the lebkuchengewürz: In a small bowl, whisk together the lebkuchengewürz spices until well combined. Makes about ½ cup. Store in an airtight container.

Make the pfeffernüsse: Heat the oven to 375° and line a sheet pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder and salt to combine. In a small saucepan, combine the honey and granulated sugar over medium-high heat. Stir until the sugar is completely dissolved, 2 minutes, then remove from the heat and stir in the lebkuchengewürz and white pepper.

In a small bowl, dissolve the baker’s ammonia in the rum, then stir into the honey mixture. Transfer this mixture to a large bowl and add the flour mixture and the egg. Stir until a smooth dough forms.

Roll the dough into 1-inch balls and place ½ inch apart on the prepared sheet pan. Bake until the cookies have domed and dried, 10 minutes.

Meanwhile, in a small bowl, whisk together the confectioners’ sugar and lemon juice. If you want a thick glaze, add very little juice, if you want a transparent, thin glaze, add lemon juice and thin further with water. When the cookies come out of the oven, immediately brush them with the glaze. Let the cookies cool completely, then store in an airtight container for 2 days before serving.

ENJOY!

to print the recipe, click here

Comments: I have a very warm spot in my heart for any sweets containing spices, Speculaas probably being at the very top. These cookies were a huge hit with my beloved husband and his golfing friends. You can approach the glaze in two different ways, thick as I made, or very very thin. Some say that the traditional type has super thin glaze, but I prefer the way they look with a thicker coating. Your kitchen, your rules, do whatever feels right for you. They pack a lot of flavor, and because they are so small, you don’t really feel guilty having one. Maybe two. I would advise you to stop before you inhale the fifth one. That might be harder than you anticipate…

ONE YEAR AGO: Clay Pot Pork and Tomatillo Braise

TWO YEARS AGO: Vegan Chocolate-Dipped Cinnamon Cookies

THREE YEARS AGO: Lemony Barley with Shrimp and Spinach

FOUR YEARS AGO:Black Rice with Roasted Cauliflower

FIVE YEARS AGO:
La Couronne Bordelaise

SIX YEARS AGO: A Special Birthday Dinner

SEVEN YEARS AGO: Duck Confit for a Special Occasion

EIGHT YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

NINE YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

TEN YEARS AGO: Salmon Wellington

ELEVEN YEARS AGO: The Green Chip Alternative

TWELVE YEARS AGO: Weekend Pita Project

THIRTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

2 thoughts on “PFEFFERNÜSSE

  1. Goody, goody gumdrops – thanks a million for the recipe for this – since your spicing is always perfect I simply cannot wait to try the recipe ! Pfeffernusse are not just a German offering – they are made and loved all over Northern Europe and one does not even have to wait until Christmas for them to be legitimate . . . yummy bigtime AND they do not have much sugar in them. I remember jumping around like a rabbit when these were being made in the kitchen . . . ! Don’t know why I had not thought of them for ages – I just looked up our supermarkets – both big ones have about 6-8 different kinds . . . oddly mostly imported from Europe, but not especially expensive, so THANK YOU with bells on and hugs across the Pond !!!

    Liked by 1 person

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.