Pfeffernusse
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.
Method
Step 1
Whisk the egg and sugar together over a bowl of hot (not boiling) water, until thick and mousse like.
Step 2
Whisk in the rum, then sift in the spices and flour.
Step 3
Stir in the ground almonds and candied peel, mixing well to form a dough.
Step 4
Knead for a few minutes on a lightly floured board until smooth - the dough will be quite soft.
Step 5
Break off pieces of dough and roll into balls 2.5cm (1 in) in diameter.
Step 6
Arrange the balls on greased baking trays 2.5 cm (1 in) apart and leave to dry out at room temperature overnight.
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.
Step 8
As they bake the balls will burst slightly, forming cracks in the surface.
Step 9
Cool on a wire rack.
Step 10
Beat the icing sugar with enough lemon juice until it is thick enough to brush on to the biscuits.
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.
Ingredients
- 1Egg(s) (free range) (large)
- 110gBillington's Unrefined Golden Caster Sugar
- 0.5 tbspRum
- 0.5 tbspCinnamon (ground)
- 1pinchCloves (ground)
- 1pinchNutmeg (grated)
- 1pinchGinger (ground)
- 0.5 tspBaking powder
- 110gAllinson's Plain White Flour
- 50gAlmonds (ground)
- 0.5 tbspCandied peel (very finely chopped)
For the decoration
- 125gSilver Spoon Icing Sugar
- 2 tspJuice of one whole lemon
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