Pfeffernüsse are one of the most traditional cookies in Germany, the recipe goes back to the old merchants in the middle ages, who brought, besides pepper, exotic spices to Europe. The name Pfeffernüsse literally translates to pepper nut, though no pepper was used in this recipe, but a lot of spices like cardamon, cloves or allspice, which were all called ' pepper ' in the ancient times. As a leavening agent Pottasche ( Potassium carbonate ) is used. That's why the dough has to sit for a week before baking and that's where the cookies get the unique, slightly bitter taste from. When you buy Pfeffernüsse nowadays, they are usually coated in royal icing. I like them more traditional, just dusted with a bit of powdered sugar.
I portion the dough into walnut sized pieces by using a small ice cream scoop . Each ball I cut in half, that gave a consistent and walnut kinda size.
The Pfeffernüsse, dusted with a little powdered sugar. They have a nice spicy flavor with a chewy texture and a little crunch. I will make them again next year.
-========= REZKONV-Recipe - RezkonvSuite v1.4
Title: Pfeffernüsse
Categories: Baking, Cookies, Christmas
Yield: 50 Cookies
300 grams Sugar beets syrup ( Zuckerrübensirup ), a sort
-- of molasses (*)
125 grams Sugar
75 grams Duck fat
50 grams Butter, unsalted
1/2 teasp. Cloves, ground
2 teasp. Cinnamon, ground
1/2 teasp. Allspice, ground
500 grams Flour ( type 550, I used white whole wheat flour
-- )
1 teasp. Cardamonpods, seeds ground
50 grams Almonds, ground
15 grams Pottasche ( Potassium carbonate )(*)
4 tablesp. Rum
1 Egg
============================ SOURCE ============================
Stern 52/1992
-- Edited *RK* 12/08/2013 by
-- Ralph Knauth
