Description
Traditional Pfeffernüsse are authentic German peppernut cookies known for their warm, spiced flavor enhanced with ground nuts and a hint of black pepper. These small, round cookies are soft yet firm, perfect for the Christmas season and Advent celebrations. Coated with a sweet glaze and optionally dipped in dark chocolate, they make a delightful festive treat.
Ingredients
Scale
Cookie Dough
- 80 g butter
- 100 g granulated sugar
- 1 medium egg (room temperature)
- 100 g honey
- 250 g all-purpose flour (Germany type 405, UK plain flour, USA all-purpose 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, adds sharpness)
- 1 tsp baking powder
Glaze
- 75 g powdered sugar
- 2 tbsp lemon juice
Decoration
- 100 g dark chocolate (for dipping, optional)
Instructions
- Cream butter and sugar: Using a hand or stand mixer, mix the butter and granulated sugar together until the mixture is creamy and smooth. Then add the egg and mix to combine thoroughly.
- Add honey and spices: If your honey is solid or dry, gently warm it until it becomes liquid. Add the honey along with the gingerbread spice mix, black pepper (if using), ground almonds, ground hazelnuts, flour, and baking powder into the butter mixture. Knead together until all ingredients are well combined and form a smooth dough.
- Rest the dough: For best flavor, cover the dough with plastic wrap or place it in an airtight container and allow it to rest at room temperature for at least one hour or ideally overnight. This resting period helps the spices fully develop their flavors.
- Prepare for baking: Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper to prevent sticking.
- Shape the cookies: Portion out small amounts of dough and roll them into balls about the size of a walnut. For consistent size and even baking, consider weighing each dough ball. Arrange them on the lined baking sheet, leaving enough space between each as they will slightly expand while baking.
- Bake: Bake the cookies in the preheated oven for about 15 minutes. They should feel firm to the touch once done. Remove from the oven and transfer to a wire rack to cool completely.
- Prepare glaze: While the cookies cool, mix the powdered sugar with lemon juice to create a smooth glaze.
- Glaze and decorate: Once the cookies have cooled, dip them into the glaze or brush the glaze over the tops. For an extra festive touch, melt the dark chocolate and dip half of the cookies into it or drizzle chocolate over the glazed cookies. Allow the glaze and chocolate to set before serving.
Notes
- This recipe is an easy, authentic take on traditional German Pfeffernüsse, perfect as a Christmas or Advent cookie.
- Resting the dough enhances the depth of the spicy flavors, so don’t skip this step if possible.
- If you prefer your cookies less spicy, omit the black pepper; however, it does add a subtle sharpness that is characteristic of these cookies.
- You can store baked cookies in an airtight container for up to a week; they often taste better after a day as the flavors meld.
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
