Pfeffernusse

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    24

  • Skill Level

    Intermediate
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    No ratings yet

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

Method

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

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

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

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

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

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

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

  9. Cool on a wire rack.

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

  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.

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