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Eat like a German - German Recipe:
Pfeffernüsse (1)
Pfeffernüsse (1)
Pfeffernüsse
[ source: Flickr]

Serves: 3 dozen

Prep time:
Cook time:
Total time:

Pfeffernusse are cookies traditionally served during the Christmas holidays in Germany, but these spiced, peppery cookies are popular year-round. These are best if you let them sit to ripen for about 2 weeks, so plan ahead.

Like most baked goods, there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most international recipes call for black pepper. Some versions of pfeffernüsse contain pecans, ginger, or cardamom. Pfeffernüsse are extremely hard when they are first baked. For at least a week, it is difficult to bite into them without first dunking into a beverage. However, they soften with age.

[ source: wikipedia ]

Ingredients:

  • 2 cups sifted flour
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon double-acting baking powder
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 3/4 teaspoon mace
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon finely ground white pepper
  • 1/4 teaspoon ground anise seeds
  • 1 cup honey
  • 3 Tablespoons shortening
  • 1 egg
  • Confectioner's sugar


GermanDeli.com - German Food Store


Procedure:

Preheat oven to 350 degrees F.

Sift together flour, cardamom, baking powder, allspice, salt, mace, baking, soda, pepper, and anise.

Heat the honey but do not boil. Add the shortening, then cool. Beat in the egg, then stir in dry ingredients just until blended. Let the dough rest for about 10 minutes to allow it to stiffen.

Shape dough into 1-1/2-inch balls. Place the balls onto a greased cookie sheet (you may flatten them slightly if you wish). Bake for 12 to 13 minutes.

Cool the cookies well. Place the cookies in an airtight bowl, cover tightly, and allow to ripen for about 2 weeks. Dust with confectioner's sugar before serving.




Uschi Engel
Uschi Engel

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