Pfeffernüsse

I have been eating Pfeffernüsse for as long as I can remember. My German family heritage means that almost everyone in my family loves these spicy little holiday cookies. The version I am most familiar with is a very dark, highly spiced soft cookie covered in powdered sugar. This recipe from The German & VienneseCookbook is rather different, but still tasty! These were Chelsea’s prize for sharing the blog post on social media.

Pfeffernüsse/Peppernuts

½ C blanched almonds

4 C flour

2 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

½ tsp cloves

¼ tsp mace

¼ tsp salt

¼ tsp pepper

3 oz candied citron (or lemon peel), chopped

4 eggs

2 C sugar

Brandy

Chop almonds in food processor until finely crumbed. Sift together dry ingredients in a bowl. Stir in almonds and set aside.

Beat eggs until thick. Add sugar gradually, beating after each addition. Add the flour mixture slowly to the egg mixture. Finally, add in the citron.

Turn out the dough onto a floured surface and roll out to ½ in. thick. Cut with a 1 in. cookie cutter. Transfer cut cookies to greased cookie sheets. Put a drop of brandy onto each cookie. Bake at 350^oF for 15 to 20 minutes, or until lightly browned.

Although not as soft as the cookies I am used to, these were soft in the middle and crispy on the outside, with a lightly spiced flavor. Pfeffernüsse go great with tea or eggnog, but it really doesn’t matter – cookies are always great!

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!