This is Not Gingerbread I How to Make Pepper Cookies
Pepper cookies are a Christmas staple in my home country. But they are equally popular in other Baltic states and Scandinavia. Even though they look like gingerbread cookies – they are not. There is no ginger in this recipe. As the name suggests they contain pepper. The black pepper gives them a bit of a kick, but it is the other spices that really make this recipe come alive.
Heavy on cloves and cardamom which make them super fragrant. Cinnamon is also included and to tie it all together and give a slightly earthy flavour there is ground coriander. An unusual spice combination some may say, but that is what makes them unique, and it really works. Try it and you may just love it!
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GASTRONOMES' HOME RECIPES - Episode 2: PFEFFERNÜSSE by Isabel
In this episode of GASTRONOMES' HOME RECIPES: PFEFFERNÜSSE by Isabel
Isabel, an American of German descent, introduces us to the spicy world of Pfeffernüsse. The recipe for this biscuit has been handed down, changed, personalised from generation to generation from her grandparents to her. In the Regehr household, a version is prepared that is a mix between the German Pfeffernüsse and the Dutch Pepernoot. However, a few days before Christmas so many are prepared that Isabel's dad puts them directly on a big tablecloth on the table, forming a small cookie mountain! Also, 23 December is National Pfeffernüsse Day in Germany!
Let yourself be carried away by the sweetness of these biscuits to discover how their recipe has travelled from one continent to another with Isabel's German grandparents, how a few ingredients have the power to make the uninitiated feel at home. But the question is, will they taste like home?
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RECIPE
Ingredients:
150 gr white sugar
150 gr brown sugar
30 gr honey
300 gr all purpose flour
160 gr of butter
1 egg
5 drops anise extract
2,5 gr cloves
2,5 gr cinnamon
2,5 gr salt
2,5 gr baking soda
2,5 gr baking powder
Steps:
Cream together butter and sugars until light and fluffy. Add the eggs, anise extract, and honey and mix. In a separate bowl, whisk together dry ingredients. Add the wet ingredients to the dry ingredients and mix until combined. Transfer the dough onto plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 180°C and add parchment paper to a cookie sheet. Roll dough into thin ropes and use a knife or bench scraper to slice the dough into coin-sized pieces. Arrange on a baking sheet in a single layer. Bake for 8-10 minutes.
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In questo episodio di GASTRONOMES' HOME RECIPES: PFEFFERNÜSSE by Isabel
Isabel, americana di origini tedesche, ci porta con sé nel mondo speziato del Pfeffernüsse. La ricetta di questo biscotto è stata tramandata, cambiata, personalizzata di generazione in generazione dai suoi nonni fino a lei. In casa Regehr viene preparata una versione che è un mix tra i tedeschi Pfeffernüsse e la versione olandese Pepernoot. Ad ogni modo, qualche giorno prima di Natale ne vengono preparati così tanti che il papà di Isabel li mette direttamente su una grande tovaglia sul tavolo formando una piccola montagna! Inoltre, il 23 dicembre, in Germania, si celebra il Giorno Nazionale dei Pfeffernüsse!
Lasciatevi trasportare dalla dolcezza di questi biscotti per scoprire come la loro ricetta ha viaggiato da un continente all’altro insieme ai nonni tedeschi di Isabel, di come pochi ingredienti hanno il potere di far sentire a casa chi non lo è. Ma la domanda è, avranno il sapore di casa?
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RICETTA
Ingredienti:
150 gr di zucchero bianco
150 gr di zucchero di canna
30 gr di miele
300 gr di farina integrale
160 gr di burro
1 uovo
5 gocce di estratto di anice
2,5 gr di chiodi di garofano
2,5 gr di cannella
2,5 gr di sale
2,5 gr di bicarbonato di sodio
2,5 gr di lievito in polvere
Preparazione:
Lavorare a crema il burro e gli zuccheri fino ad ottenere un composto leggero e spumoso. Aggiungere le uova, l'estratto di anice e il miele e mescolare. In una ciotola separata, sbattere insieme gli ingredienti secchi. Aggiungere gli ingredienti umidi agli ingredienti secchi e mescolare fino a quando non sono combinati. Avvolgere l’impasto in pellicola e mettere in frigo per almeno 30 minuti. Preriscaldare il forno a 180°C e metti della carta da forno su una teglia per biscotti. Arrotolare l'impasto in corde sottili e usare un coltello o un raschietto per tagliare l'impasto in pezzi della grandezza di una moneta. Disporre su una teglia da forno in un unico strato. Cuocere per 8-10 minuti.
Credits
Shooting: Alice Francesca Giraudi
Editing: Dario Leone
Hosted by: Bianca Otilia Ghiuzan
Production: Cinema Department UNISG
Christmas Vanilla crescent recipe. Vanillekipferl German hazelnut cookies (Ep 32)
Vanillekipferl is traditional German Cookies made with ground nuts and dusted with vanilla sugar. Christmas vanilla and hazelnut crescents are tender, nutty, and melt in your mouth. A perfect cookie to present for your friends and family.
The Vanillekipferl biscuits are magical, in the sense that they are shaped like half-moons. They are traditionally served during the Christmas season but can be enjoyed for any occasion. They are easy to bake and deal with as a mid-afternoon snack, or for dessert with a coffee.
Buttery, vanilla-infused, and delicately crumbly with a melt-in-your-mouth texture, these German/Austrian Vanillekipferl cookies will thoroughly win you over!
They are also known as moon cookies, crescent cookies, or horseshoe cookies in English.
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We are sailing on our catamaran, a Lagoon 380 around the world. We like to explore new places, we like to cook with people, who share their culture by showing us national recipes and telling a story.
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Best Pfeffernusse Cookies [2018]: Trader Joe's Pfeffernusse German Spice Cookies-limited Holiday
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Warm Cookies Are Served By The Bucket
Sweet Martha's is a popular stand at the Minnesota State Fair, so much so they bake one million cookies a day!
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Warm Cookies Are Served By The Bucket
How to make Vanilla Crescents / Almond Crescent Cookies / Vanillekipferl ✪ MyGerman.Recipes
The best Vanilla Crescent Cookie recipe for Christmas! Traditionally baked in December in Germany and loved by (almost) all. Almond flour and Vanilla give these cookies their specific and heavenly taste. And like always: Fresh tastes best!
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