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Pfeffernusse

Pfeffernusse

Recipe Submitted By: bakingmad

Pfeffernusse are spiced cookies, traditionally prepared at Christmas. A delightful spice packed treat.

Preparation Time	20 minutes
Baking Time	15 minutes
Portions	24
Skill Level	Medium
Average Rating

Pfeffernusse Ingredients

1	Free Range Eggs Large sized
110 grams	Golden Caster Sugar (Billington's)
0.50 tbsp	Rum
0.50 tbsp	Ground Cinnamon
1 pinch	Ground Cloves
1 pinch	Grated Nutmeg
1 pinch	Ground Ginger
0.50 tsp	Baking Powder
110 grams	Plain White Flour (Allinson Nature Friendly)
50 grams	Ground Almonds
0.50 tbsp	Candied Peel very finely chopped

This recipe uses

How to make Pfeffernusse

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Whisk the egg and sugar together over a bowl of hot (not boiling) water, until thick and mousse like.
Whisk in the rum, then sift in the spices and flour.
Stir in the ground almonds and candied peel, mixing well to form a dough.
Knead for a few minutes on a lightly floured board until smooth - the dough will be quite soft.
Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.
Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.
Preheat the oven to 190°C/180°C/ gas mark 5. Bake the biscuits for 12-15 minutes until firm and light brown.
As they bake the balls will burst slightly, forming cracks in the surface.
Cool on a wire rack.
Beat the icing sugar with enough lemon juice until it is thick enough to brush on to the biscuits.
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.

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