Description
Traditional Pfeffernüsse are authentic German peppernut cookies, rich with aromatic spices and a hint of sharpness from black pepper. These bite-sized gingerbread-style cookies are perfect for the festive season, offering a delightful combination of ground almonds, hazelnuts, and warm spices, glazed with a lemony powdered sugar icing and optionally dipped in dark chocolate for an extra indulgence.
Ingredients
Scale
Cookie Dough
- 80 g butter
- 100 g granulated sugar
- 1 medium-sized egg (room temperature)
- 100 g honey
- 250 g all-purpose flour (type 405, UK plain flour, or cake flour)
- 50 g ground almonds
- 50 g ground hazelnuts
- 2 tsp gingerbread spice (preferably homemade lebkuchen spice mix)
- 1/4 tsp black pepper (optional)
- 1 tsp baking powder
Glaze
- 75 g powdered sugar
- 2 tbsp lemon juice
Optional Decoration
- 100 g dark chocolate
Instructions
- Mix Butter and Sugar: Using a hand or stand mixer, cream together 80 g butter and 100 g granulated sugar until light and creamy. Then add the medium-sized egg and mix well to combine.
- Combine Dry Ingredients and Honey: If the honey is thick or crystallized, gently heat it to liquefy. Add the honey along with 2 tsp gingerbread spice, 1/4 tsp black pepper (if using), 50 g ground almonds, 50 g ground hazelnuts, 250 g flour, and 1 tsp baking powder to the butter mixture. Knead everything together until you form a smooth, cohesive dough.
- Rest the Dough: For best flavor development, cover the dough with plastic wrap or store it in an airtight container and let it rest at room temperature for at least one hour, or preferably overnight. This helps the spices fully infuse the dough.
- Preheat and Prepare Baking Tray: Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper to prevent sticking and facilitate even baking.
- Shape the Cookies: Roll small portions of the dough into walnut-sized balls. To ensure uniform size and even baking, you can weigh the balls if desired. Place them spaced evenly on the prepared baking sheet since they will expand slightly while baking.
- Bake the Cookies: Bake the balls in the preheated oven for about 15 minutes, or until they are firm to the touch. Remove from oven and transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: Mix together 75 g powdered sugar with 2 tablespoons fresh lemon juice until smooth to create a shiny, tangy glaze.
- Glaze the Cookies: Once the cookies have cooled, brush or dip them in the lemon glaze. Optionally, melt 100 g of dark chocolate and dip half of each cookie into the chocolate for an elegant finish.
- Dry and Serve: Allow the glaze and chocolate to set completely before serving. Store cookies in an airtight container to maintain freshness.
Notes
- Try this easy recipe for Pfeffernüsse—a delicious German gingerbread cookie that is perfect for Christmas and advent celebrations.
- Resting the dough is key to enhancing the depth of the spice flavors.
- The optional black pepper adds a subtle, sophisticated sharpness to the cookies’ flavor profile.
- For a festive touch, dip half of each cookie in melted dark chocolate after glazing.
- Store baked and glazed cookies in an airtight container to keep them fresh for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 124 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
