How To make Pfeffernusse(Pepper Balls)

Pfeffernuesse - Authentic German Christmas Cookies aka pepper nuts

Pfeffernüsse aka pepper nuts are delicious German Christmas cookies with fine spices. This is a quick German classic Lebkuchen recipe to enjoy during the Advent season and the Christmas holidays.

You can find the recipe here:

How to Make Pfeffernusse | German Spice Cookies

RECIPE - curiouscuisiniere.com/pfeffernusse

You might not be able to spell the name of these festive German Spice Cookies, but Pfeffernusse are a Christmas treat for anyone who enjoys gingerbread.

Pfeffernüsse Cookies | Pillsbury Recipe

They might be hard to pronounce, but they’re easy to devour! These nutty European holiday cookies pack a sweet and spicy punch—they’re made with molasses, cardamom, allspice and black pepper (really!). The super-unique flavor makes them perfect for adding variety to your holiday cookie tray.

Full recipe:

Pfeffernusse cookies: Recipe 

German Mennonite Peppernuts | pfeffernusse cookies

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INGREDIENTS:
2 sticks (1 cup, 224 gr) unsalted butter, room temperature
1 1/2 cups (336 gr) dark brown sugar, lightly packed
2 large eggs
2 1/2 tsp anise extract (this is traditional in this recipe, but can be left out if you do not like anise. I have made them without several times and they are still delicious)
1/4 tsp table salt or Morton kosher salt (use 1/2 tsp if using Diamond kosher)
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp white pepper
1/2 tsp ground cardamom or clove (clove is more traditional, but I prefer the flavor of cardamom)
3 1/2 cups (420 gr) all purpose flour (measured properly-lightly spooned into measuring cups without packing in and leveled off)
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Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a very delicious, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!

Growing up in Kansas, there was one particular cookie that was a staple at every holiday event: Peppernuts. The area where I grew up (Hutchinson, KS) has a fairly large population of German Mennonite and because this is a traditional German recipe, these addictive little cookies are very popular during the holidays.

My family in particular did not make these amazing cookies, rather we would often receive them as gifts from various other people. The cookies from each person we received them from would have a slightly different flavor, and I personally loved them all. It seems each family’s recipe has a different variation on the spice combination, and in talking to friends from my hometown who do have family recipes, they are quite opinionated and passionate about what should go into them!

The one main ingredient that seems to have a general consensus from the group is that anise (most recipes use anise oil) is an absolute must in a true peppernut. Beyond that, most recipes use ground cinnamon and ground ginger, and then others add various combinations of cloves, allspice, nutmeg, and some use ground nuts or nut flour.

One ingredient that I was surprised wasn’t a unanimous “absolutely yes” from the group, is the use of white pepper in the cookies. I have always added it to mine and had believed this is where the cookies got the “pepper” part of their name and really what makes them so unique and special. But I learned that this ingredient is also controversial. About half use pepper and half do not. I am very much on Team Pepper in these special little cookies!

#christmascookies #bakerbettie #baking

Pfeffernüße Pfeffernuss Pfeffernüsse

Offenbacher Pfeffernüsse are a special treat and were already very popular in Goethe's time. These are traditional German spice cookies made for the Christmas holiday season. My friend is from Berlin and showed me how to make these special treats.

Pfeffernüße without almonds

A pinch is usually measured on the tip of a butter knife in German recipes (in recipes referred to as Messerspitze or Msp = tip of a knife)

Ingredients for dough
3 eggs
70 g sugar (optional)
150 g honey or beet syrup 
2 tablespoons lemon juice (to activate the natron)
1 pinch of salt
1 teaspoon cinnamon
1 large pinch of ginger
1 large pinch of cardamon
1 pinch cloves
1 pinch allspice
( I have a premade mix, so we’ll be using that)
1 large pinch pepper
75-100 g candied lemon and/or orange peel (minced)
350 g flour (sift in)
120 g fine bread crumbs
25 g natron or baking soda
1-2 tablespoons milk, if needed

Ingredients for the glaze
150 g powdered sugar
1-2 tablespoons water, lemon juice or other fluid (spiced cider for our baking)
1 egg white (optional)

Preheat oven to 375 F

Preparation
- Beat eggs with sugar, beet syrup, lemon juice, ginger and spices until foamy.
* Mix flour with baking soda, sift into the whet mix and knead it into a dough with crumbs and minced peel. 
* (If the dough is too dry add a tablespoon milk, too whet, more flour)
- Roll the dough into little balls or use a small disher, press slightly flat, and place them on a parchment covered baking sheet.

Put sheet on the middle rack in the oven.
Baking time: approx.10 - 12 minutes

Glaze
Whip the glaze ingredients into a thick glaze and brush onto the warm cookies. Place them onto a drying rack. 

Let cool and dry completely before storing in cookie tins.

Don’t eat right away or the cookies will taste harsh and bitter.
Let mature in their tin for at least 3 days, a week is better.