Peppernuts (Pfeffernussen) Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Christmas · Cookies · Cooking Club · Germany

Peppernuts (Pfeffernussen)

From Dorothy McNett's recipes at Make these very traditional German cookies 1-2 weeks or more in advance as they will soften. But, they are also delicious hard, especially dunked into coffee or sweet wines, etc.

2 cups all purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ground black pepper
1 cup candied or dried fruit, finely chopped
1/2 cup walnuts or hazelnuts, finely chopped
2 eggs
1 cup raw sugar

orange juice or brandy

Whisk flour, baking powder, salt, cinnamon, allspice, cloves and pepper together in a bowl. Add the chopped fruits and nuts to flour mixture. In another bowl whisk the eggs and sugar until light and fluffy and then blend into flour mixture. With flour dusted hands, make into rolls 1 inch in diameter and wrap in waxed paper. Chill. Slice into 1/4 inch slices and put on a silicone or parchment lined baking sheet. Let stand uncovered, several hours or overnight. When ready to bake, preheat oven to 300 degrees. Turn each cookie over and drop a few drops of orange juice or brandy on soft spot of each. Bake about 15 minutes. Roll in powdered sugar while hot. These get very hard, so are best dunked into coffee, tea, or hot drinks. We always stored ours in a big can, covered, for at least 2 weeks before eating, and they soften up.

Recipe created 1995-11-28.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.