Best 2 Pepper Nuts Pfeffernusse Recipes
Pfeffernüsse, a traditional German Christmas cookie, enchants the senses with its delightful blend of spices and a hint of pepper. These bite-sized treats are a beloved holiday staple, enjoyed for generations. Typically round or oval in shape, and often featuring intricate patterns imprinted with molds, pfeffernüsse are a feast for the eyes as well as the palate. Originating in the 16th century, they are an enduring symbol of German baking traditions, lovingly passed down through generations.
This article presents a comprehensive guide to baking pfeffernüsse, offering three unique recipes that cater to various dietary preferences. The classic recipe, rooted in tradition, utilizes a combination of butter, sugar, eggs, flour, and a symphony of spices. For those seeking a healthier alternative, a gluten-free recipe provides all the pfeffernüsse flavors and textures without gluten. Finally, a vegan recipe caters to those with plant-based dietary choices, ensuring everyone can indulge in these festive treats.
MOMMY SUGAR'S PEPPER NUTS (PFEFFERNUSSE-PEBERNODDER)
From gingerbread to Linzer, German cookies are world famous and really special. These Pfeffernusse are no different. They're filled with fall spices, chopped pecans and a bit of citrus flavor from the orange zest and citron. Molasses gives the pepper nut cookie a wonderfully chewy texture. Typically these old-fashioned cookies...
Provided by Beth Carlton
Categories Cookies
Time 45m
Number Of Ingredients 13
Steps:
- 1. With a heavy duty mixer, blend together eggs and sugar. Beat until creamy.
- 2. Add molasses, vanilla, and orange zest. Beat 3-4 minutes on medium speed until well blended.
- 3. Measure 4 level cups of plain flour and reserve 1/2 cup for later. Sift together remaining 3-1/2 cups plain flour, baking powder, and spices.
- 4. In a bowl, coat candied citron and nuts with the reserved 1/2 cup of plain flour.
- 5. Slowly add flour and spice mixture to batter and blend on fold/low speed just until blended.
- 6. Gently fold in citron & nuts. Dough will be very thick and sticky.
- 7. Place dough in air tight container and refrigerate overnight. This allows your spices to combine together for maximum spiciness! :)
- 8. Roll dough out onto floured surface.
- 9. Cut out with cookie cutters OR drop by rounded spoonfuls and flatten out. Decorate as desired.
- 10. Place on a cookie-sheet coated with cooking spray or parchment paper.
- 11. Bake 350 degrees for 12-15 minutes. Edges should be slightly browned.
PEPPER NUTS PFEFFERNUSSE
Whether called Pfeffernusse in Germany, Pebernodder in Denmark or Peppernotter in Sweden, these spicy drop cookies are found throughout Northern Europe at Christmas time.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 9 doz
Number Of Ingredients 20
Steps:
- FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture.
- Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight.
- Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack.
- Bake in preheated 300°F oven for about 20 minutes.
- Roll each cookie in confectioner's sugar while warm, or let cool and ice.
- These last for weeks if stored in an airtight container. Makes about 9 dozen cookies.
- VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper.
- In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried.
- FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen.
- Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
- Visions Of Sugarplums.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use fresh spices: Freshly ground spices will give your pfeffernusse a more intense flavor. If you don't have a spice grinder, you can use pre-ground spices, but be sure to use more of them to get the same flavor.
- Don't overmix the dough: Overmixing the dough will make your pfeffernusse tough. Mix the dough just until it comes together, then stop.
- Chill the dough: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: Pfeffernusse should be baked until they are just set in the center. If you overbake them, they will be dry and crumbly.
- Let the cookies cool completely before coating them in sugar: This will help the sugar stick to the cookies and prevent it from melting.
Conclusion:
Pfeffernusse are a delicious and festive holiday cookie that is sure to be a hit with your family and friends. With a little bit of planning and effort, you can make these delicious cookies at home. So, what are you waiting for? Get baking!
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