Authentic Pfeffernüsse
User Reviews
5
Authentic Pfeffernüsse
Description
These traditional Pfeffernüsse use a spiced dough combining all-purpose flour, almond meal, and a distinctive mix of pepper and Lebkuchengewürz spices, which typically include cinnamon, cloves, nutmeg, and other warm flavors. Sweetened with both brown sugar and honey, the dough is cooked slightly to dissolve sugars before adding flour and egg, resulting in a glossy and sticky mixture.
After refrigeration to firm the dough, it is rolled into thick strands, sliced, and shaped into small balls before baking at 350 degrees. The cookies develop a slightly crisp exterior and tender interior. Once baked, they are coated with a white glaze made from powdered sugar and hot water that dries to a smooth, sweet finish.
Pfeffernüsse are often enjoyed during the holiday season as spiced bite-sized treats, offering a unique blend of warmth and sweetness contrasting with a mild peppery kick from the white pepper.
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3-4 teaspoons Lebkuchengewürz
- Lebkuchengewürz STRONGLY recommended for best flavor), click link for recipe, homemade
- 1/4 teaspoon ground white pepper finely ground
- 1/4 cup almond meal meal has skins intact, flour has skins removed; more aesthetics than anything, or almond flour
- 1/2 cup brown sugar packed
- 1/3 cup honey pure
- 5 tablespoons butter unsalted
- 3 tablespoons heavy cream
- 1 egg large
- FOR THE GLAZE:
- 2 1/2 cups powdered sugar
- 3-4 tablespoons water hot, less water will result in a thicker & whiter glaze
Instructions
- In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
- Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
- Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
- Preheat the oven to 350 degrees.
- Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
- To make the glaze, combine the powdered sugar and water until smooth.Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.Makes 50+ cookies depending on their size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 14g | 5% |
| Fat | 1g | 2% |
| Cholesterol | 7mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 11mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 55IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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