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Batch of Pfeffernusse on a wire rack, drizzled in Silver Spoon Icing Sugar
35Total Time
20Prep Time
15Bake Time
A little effort


About the bake

Pfeffernusse or Peppernuts in English are tiny spiced cookies which are traditionally made around Christmas time. They are very popular in Germany, Denmark and The Netherlands. We've flavoured our Pfeffernusse with a selection of ground spices and rum for a nice warming finish. We've decorated them with a simple glace icing but you can decorate them with any number of festive additions. This recipe requires you to leave the cookies over night. They can be stored in an airtight container for up to four weeks.

35Total Time
20Prep Time
15Bake Time
A little effort


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. 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. 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. Step 8:

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

  9. Step 9:

    Cool on a wire rack.

  10. Step 10:

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

  11. 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.


    • 1 Egg(s) (free range) (large)
    • 110g Billington's Unrefined Golden Caster Sugar
    • 0.5 tbsp Rum
    • 0.5 tbsp Cinnamon (ground)
    • 1pinch Cloves (ground)
    • 1pinch Nutmeg (grated)
    • 1pinch Ginger (ground)
    • 0.5 tsp Baking powder
    • 110g Allinson's Plain White Flour
    • 50g Almonds (ground)
    • 0.5 tbsp Candied peel (very finely chopped)
  • For the decoration

    • 125g Silver Spoon Icing Sugar
    • 2 tsp Juice of one whole lemon


  • Whisk
  • Mixing bowl
  • Baking tray
  • Cooling rack

Nutritional Information

per 18g
  • 78cal Energy
  • 1.5g Fat
  • 0.2g of which Saturates
  • 14g Carbohydrates
  • 10g of which Sugars
  • 1.4g Protein
  • 0.04g Salt

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