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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 | Happy 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 above 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.
Remember to review this recipe at www.bakingmad.com
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