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Five pfefferneuse biscuits iced and wrapped in white string. Tried & Tested

Pfeffernusse

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3.667 stars based on 3 ratings

These traditional spiced Christmas cookies are wonderful to bake and with the subtle hint of rum will really get you in the festive spirit.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:medium

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Ingredients

  • 1 1 Egg(s) (free range) large
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • ½tbsp ½tbsp Rum
  • ½tbsp ½tbsp Cinnamon ground
  • pinch pinch Cloves (ground)
  • pinch pinch Nutmeg grated
  • pinch pinch Ginger (ground)
  • ½tsp ½tsp Baking powder
  • 110g 4 oz Plain white flour (we use Allinson) Plain white flour
  • 50g 1⅞ oz Almonds (ground)
  • ½tbsp ½tbsp Candied peel very finely chopped

For the decoration

  • 125g 4½ oz Icing sugar (we use Silver Spoon)
  • 2tsp 2tsp Lemon juice

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Whisk the egg and sugar together over a bowl of hot (not boiling) water, until thick and mousse like.

    Ingredients for this step

  2. Classic mode Step 2

    Whisk in the rum, then sift in the spices and flour.

    Ingredients for this step

    • ½tbsp ½tbsp Rum
    • ½tbsp ½tbsp Cinnamon ground
    • pinch pinch Cloves (ground)
    • pinch pinch Nutmeg grated
    • pinch pinch Ginger (ground)
    • 110g 4 oz Plain white flour (we use Allinson) Plain white flour
  3. Classic mode Step 3

    Stir in the ground almonds and candied peel, mixing well to form a dough.

    Ingredients for this step

    • 50g 1⅞ oz Almonds (ground)
    • ½tbsp ½tbsp Candied peel very finely chopped
  4. Classic mode Step 4

    Knead for a few minutes on a lightly floured board until smooth – the dough will be quite soft.

  5. Classic mode Step 5

    Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.

  6. Classic mode Step 6

    Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.

  7. Classic mode Step 7

    Preheat the oven to 190°C (170°C fan, gas mark 5).   Bake the biscuits for 12-15 minutes  until firm and light brown.

  8. Classic mode Step 8

    As they bake the balls will burst slightly, forming cracks in the surface.

  9. Classic mode Step 9

    Cool on a wire rack.

  10. Classic mode Step 10

    Beat the icing sugar with enough lemon juice until it is thick enough to brush on to the biscuits.

    Ingredients for this step

    • 125g 4½ oz Icing sugar (we use Silver Spoon)
    • 2tsp 2tsp Lemon juice
  11. Classic mode Step 11

    Brush on the icing while the biscuits are still warm and allow the icing to set completely before storing in an airtight tin for up to 4 weeks.